Cinnamon Streusel Scones

So this past week has introduced our family to the drama of prom dress shopping.  I know what you are thinking….it is only February, right ?!?!?  When my daughter was asked three weeks ago, I was shocked at how early the invitation came.  I guess if you really have someone specific you want to take to prom, you’ve got to get in there before the other guy!
Due to our family standards in our dress, finding a modest and fashion forward prom dress is almost impossible.  I tried to convince my daughter that I could sew her a beautiful dress, but she wouldn’t even consider that an option.  I don’t blame her.  The last dress I made for her was an Easter dress when she was 4 :)  All she could picture was a baby blue a-line dress with adorable white ruffles.

After this week full of drama, tears and sticker shock, we all needed a great treat for breakfast this morning.  My kids all adore my scone recipe and I love creating new variations.  I really wanted to try white chocolate and raspberry, but knew child #2 would use them as another sign that I don’t love him if his breakfast contained chocolate.

Everyone loved them, and were already calling dibs on the leftovers for after school.  That is always a sign of a recipe home run. Otherwise, they just eat it because Mom won’t let them have a bowl of cereal instead.

Cinnamon Streusel Scones
makes 18 medium scones or 12 large
(recipe adapted from

1 C sour cream 
1 tsp baking soda
4 C flour
1 C sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1 C butter
1 egg, beaten
4 Tb butter
1/2 C flour
1/2 C brown sugar
1 tsp cinnamon
1 tsp vanilla
dash of salt
optional : 1/2-3/4 C chopped pecans
1.  In a small bowl, combine the sour cream and baking soda.  Set aside and allow to bubble up.  Preheat oven to 350 degrees.

2.  Cut together all the streusel ingredients in a medium bowl.  You want the butter to be small little pieces.  Set aside.

3.  In large bowl or food processor, mix the flour, sugar, baking powder, cream of tartar, zest and salt.  Cut in the butter until pieces are pea sized.  Stir in sour cream mixture and beaten egg.  Mix just until moistened.  (I had to dump mine on the counter at the end and knead it lightly to get it into a ball)
4.  Turn dough onto lightly floured surface and knead briefly.  Roll dough into a 3/4″ round.  Use a pastry brush to moisten the top of your dough with milk.  Press streusel onto the top of the circle.  Cut into 12 wedges and place them 2″ apart on baking sheet.  (This makes BIG scones.  For smaller ones, form into 2 rounds and cut each round into 8 pieces.  Bake in two batches)
5.  Bake 15-18 minutes or until golden brown on the edges and tops are not soft or mushy.  Cool completely and drizzle on powdered sugar icing if desired.


Leave a Reply

Your email address will not be published. Required fields are marked *