On Friday, a girl I follow on instagram had posted a photo of Cinnamon Streusel Scones. They looked so delicious, and I, like everyone else, wanted the recipe immediately. When she did not comply with our wishes, I set off to find a recipe of my own.
Of course there were multiple to choose from, but the one I settled on had contained everything I already had at home: Rachel Cook’s Giant Cinnamon Streusel Scones. I opted in plain greek yogurt for the vanilla yogurt. Though, I did have Toasted Coconut Vanilla greek yogurt but I thought the coconut might be a bit much and just added a little more vanilla extract instead. I also forwent the topping and made a cinnamon/brown sugar one of my own.
Using a lightly greased 9″ square dish, I spread out the first dough circle to meet the edges of the pan, sprinkled the streusel filling, and followed with the second ball of dough. Once the dough completely covered the rest, I pinched the edges of the bottom and top dough together to keep the filling the in middle and pushed the dough to the edges once more. In a tiny bowl, I combined 3 TBS of brown sugar and about a TBS of cinnamon and sprinkled it on top.
The outcome was a soft scone with the right amount of sweetness. Albeit, I am cutting it like a coffee cake but it was just the cinnamon fix I was looking for!
Cinnamon Streusel Scones
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup cold butter, cut into 1 inch pieces
- 1 egg
- 1 cup plain greek yogurt
- 1 TBS + 1/2 tsp vanilla extract
- 2 TBS cold butter
- 2 TBS all-purpose flour
- 1 tsp cinnamon
- 1/4 cup brown sugar
Preheat oven to 375 degrees F. In a large bowl, add flour, baking powder, baking soda, salt and sugar. Cut in butter until pea size crumbles. In separate bowl, stir yogurt, egg and vanilla together. Stir into flour mixture. Pour onto a lightly floured surface and knead five or six times. Divide dough in half. Pat each half into about an 8 inch circle. In a small bowl, combine streusel filling until crumbly. Sprinkle over bottom dough circle. Place remaining dough circle over streusel filling. Pinch edges together gently. Bake 25-30 min or until golden brown.