What is the 15 minute rule for scones?

The 15-minute rule refers to chilling the scone dough for at least 15 minutes before baking . This ensures the butter remains cold, helping the scones rise properly and develop a flaky, tender texture.

Why was it called coffee cake?

Coffee cake was traditionally served with coffee , not necessarily made with it. It features a sweet, spiced flavor , often with cinnamon and crumb topping, designed to complement a warm drink.

What is the basic difference between a scone and a biscuit?

Scones are sweeter, denser, and often include eggs , while biscuits are fluffier and savory , usually with no sugar. Coffee cake scones blend the density of scones with the sweet topping of coffee cake.

What to avoid when making scones?

Avoid overmixing, using warm butter, skipping the chill step, and overbaking. These mistakes lead to tough, dry, or flat scones instead of crumbly, golden perfection.

Coffee Cake Scones – The Best Fluffy & Crumbly Recipe You’ll Love

Description

Buttery, flaky scones topped with a cinnamon crumb and sweet glaze

Ingredients

Scale

Scone Dough

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cubed
1 large egg
1/2 cup heavy cream (plus more for brushing tops)
1 teaspoon vanilla extract

Crumb Topping

2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1 tablespoon cold butter, cubed

Optional Glaze

1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
Cut in butter: Add cold cubed butter. Use a pastry cutter or fingers to combine until mixture resembles coarse crumbs.
Combine wet ingredients: In a small bowl, whisk egg, heavy cream, and vanilla. Pour into the dry mix and stir just until combined.
Shape the dough: Turn out onto a floured surface. Knead gently and shape into a 7–8 inch disc. Cut into 8 wedges.
Make crumb topping: Combine flour, brown sugar, cinnamon, and butter. Pinch together until crumbly. Sprinkle on top of each wedge.
Chill: Place scones on the prepared baking sheet and chill for 15 minutes.
Bake: Bake 15–18 minutes or until tops are golden and a toothpick comes out clean.
Optional glaze: Whisk glaze ingredients and drizzle over cooled scones

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast, Brunch, Baking
Cuisine: American