Best Streusel Scones Recipes

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COFFEE CAKE SCONES WITH PECAN STREUSEL CRUNCH



Coffee Cake Scones With Pecan Streusel Crunch image

Make and share this Coffee Cake Scones With Pecan Streusel Crunch recipe from Food.com.

Provided by evelynathens

Categories     Scones

Time 38m

Yield 12 serving(s)

Number Of Ingredients 21

1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/2 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
5 tablespoons cold unsalted butter, cubed
1 teaspoon vanilla extract
1/3 cup chopped pecans
4 cups all-purpose flour
5 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons ground cinnamon
1 1/2 teaspoons freshly grated nutmeg
1/2 teaspoon ground cardamom
12 tablespoons cold unsalted butter, cubed
1/2 cup granulated sugar
4 large eggs
1 cup heavy cream
1 tablespoon vanilla extract
3/4 cup raisins
2 tablespoons milk, for brushing the unbaked scones

Steps:

  • Make the streusel: Preheat oven to 400°F; set out two cookie sheets or rimmed baking sheets; combine the flour, brown sugar, cinnamon and nutmeg in a medium-size mixing bowl; add the butter, vanilla and pecans; using a pastry blender, cut the butter into the flour mixture until it is reduced to small bits; crumble and press the mixture between your fingertips until it adheres to itself and forms moist, sandy-textured lumps; set aside.
  • Make the scone dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg and cardamom; drop in the chunks of butter and, using a pastry blender, cut the chunks into the flour until they are reduced to the size of large pearls; stir in the granulated sugar; add the raisins to the flour along with the liquid mixture and stir to form a dough.
  • Turn the dough onto a lightly floured work surface and knead lightly about 10 times; divide the dough in half and form each piece into a 6 1/2- to 7-inch round disc; cut each round into 6 pie-shaped wedges; carefully pick up each scone, brush the top with a little of the milk and press a large handful of the streusel mixture on the top; after it is covered with the topping mixture, carefully transfer the scone to the baking sheet, placing the scones about 2 1/2 inches apart.
  • Bake the scones for 17 to 18 minutes, or until golden and set; cool the scones on the baking sheet for a minute, then remove them to a cooling rack.
  • Serve warm, or cool thoroughly; store in an airtight container, for up to 3 days (or freeze) and reheat at another time.

CHERRY ALMOND STREUSEL SCONES



Cherry Almond Streusel Scones image

My kids and I love to mix the ingredients together and turn out these delicious scones. The tart cherries and the brown sugar and almond streusel complement the tender scones perfectly. -Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Time 35m

Yield 8 scones.

Number Of Ingredients 16

2 cups all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cubed
3/4 cup heavy whipping cream
1 large egg, lightly beaten
1/2 teaspoon almond extract
3/4 cup dried cherries
STREUSEL:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Pinch salt
1 tablespoon cold butter
2 tablespoons sliced almonds

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the cream, egg and extract; stir into crumb mixture just until moistened. Stir in cherries. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. , For streusel, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in almonds. Sprinkle over dough. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 404 calories, Fat 20g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 311mg sodium, Carbohydrate 51g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.

BLUEBERRY STREUSEL SCONES



Blueberry Streusel Scones image

These rich scones make a perfect Easter treat to share. They are a bit sweeter than most scones and have a delectably tender crumb topping. -Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 15

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter, cubed
1 large egg
1/2 cup plus 2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
STREUSEL:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons cold butter

Steps:

  • Preheat oven to 400°. In a large bowl, whisk together first four ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk together egg, cream and vanilla; add to crumb mixture, stirring just until moistened. Stir in blueberries. Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets., For streusel, in a small bowl, mix brown sugar, cinnamon and salt; cut in butter until crumbly. Press gently onto scones., Bake until golden brown, 12-16 minutes. Serve warm.

Nutrition Facts : Calories 243 calories, Fat 12g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 221mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY STREUSEL SCONES



Blueberry Streusel Scones image

Make and share this Blueberry Streusel Scones recipe from Food.com.

Provided by Alia55

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into pieces
1 cup fresh blueberries
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup cream
milk or cream
1/4 cup brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into pieces

Steps:

  • Preheat oven to 425 degrees F
  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Cut the butter into small pieces and blend into the flour mixture with a pastry blender till it is crumbly.
  • Gently fold in the blueberries.
  • In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together.
  • Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick.
  • Cut this circle in half, then cut each half into four pie-shaped wedges.
  • Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
  • In a small bowl whisk together the brown sugar, ¼ cup flour, and cinnamon.
  • With a pastry blender cut in the 2 tbs butter until crumbly.
  • Top each scone with a teaspoon or two of the brown sugar mixture.
  • Bake the scones until nicely browned, about 20 minutes or until a toothpick inserted in the center of a scone comes out clean.
  • Transfer to a wire rack to cool slightly.

Nutrition Facts : Calories 345.5, Fat 17.2, SaturatedFat 10.4, Cholesterol 73.5, Sodium 146.2, Carbohydrate 43.4, Fiber 1.5, Sugar 14.9, Protein 5

BLUEBERRY STREUSEL SCONES



Blueberry Streusel Scones image

Perfect for a tea party.

Provided by Ashley Bateman

Categories     Other Desserts

Time 20m

Number Of Ingredients 16

2 c all-purpose flour
1/3 c granulated white sugar
2 tsp baking powder
1/8 tsp salt
1/3 c butter, cut into pieces
1 c fresh blueberries
zest of one lemon (optional)
1 large egg, lightly beaten
1 tsp pure vanilla extract
1/2 c cream or milk
extra cream, to brush on scones
STREUSEL TOPPING
1/4 c brown sugar
1/4 c all purpose flour
1/2 tsp ground cinnamon
2 Tbsp butter, softened

Steps:

  • 1. Preheat oven to 425 degrees F. In a large bowl, mix together the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender or two knives until crumbly. Mix in the blueberries and lemon zest. In a small bowl, combine the cream, egg and vanilla. Add this mixture to the flour mixture and stir just until all ingredients are moistened.
  • 2. Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1&1/2 inches thick. Cut into triangles and place the scones on the baking sheet, or use a scone pan. Brush the tops of the scones with a little cream or milk.
  • 3. In a small bowl, with a pastry blender or fork, mix together the sugar, flour, cinnamon and butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Bake the scones until lightly browned on top, 15-20 minutes or until a toothpick inserted in the center of a scone comes out clean.

STREUSEL SCONES



Streusel Scones image

You can now have your scones and coffee cake in one! I made these this morning and they certainly deserve to be show cased here. Since you use buttermilk in this recipe it isn't too fatty, so will not make you feel all that guilty!

Provided by Marz7215

Categories     Scones

Time 25m

Yield 16 scone wedges, 16 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, chilled and cut into pieces
1/2 cup buttermilk
1/4 cup water
1/4 cup quick-cooking oats
1/4 cup brown sugar
1 tablespoon butter, melted
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400°F.
  • Combine the first five ingredients in a medium sized bowl. Add the butter and cut into the flour mixture with a pastry blender to make coarse meal.
  • In another bowl, combine the buttermilk and water. Add the wet ingredients to the dry ingredients and mix together gently, just until blended.
  • Turn the dough onto a floured surface, knead a few times, and divide into two equal sized balls. Pat each ball into a 6 inch circle, slightly mounded, and place on ungreased baking sheet.
  • In a small bowl mix together the topping ingredients until crumbly. Spread the topping over the top of the two 6 inch circles and gently pat inches.
  • With a floured knife, cut each 6-inch circle into 8 wedges, wiggling the knife slightly to separate the wedges from each other. When the scones are baked you will be able to easily pull them apart. The sides will be straight and soft.
  • Bake 15 minutes or until golden brown.

Nutrition Facts : Calories 123.8, Fat 3.9, SaturatedFat 2.4, Cholesterol 9.8, Sodium 136.8, Carbohydrate 20.2, Fiber 0.6, Sugar 6.9, Protein 2.2

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