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Cinnamon Streusel Scones

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  • Yield: 12 scones 1x




  • 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.
  • Author: Carole


  • Serving Size: 1 scone
  • Calories: 521
  • Sugar: 27g
  • Sodium: 392mg
  • Fat: 27g
  • Saturated Fat: 15g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 63g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 66mg