Name: Snickerdoodle Streusel Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 2 cups all-purpose flour; 1/2 cup light brown sugar; 1 tablespoon baking powder; 2 teaspoons cinnamon; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, cold; 1 large egg; 1/2 cup heavy cream; 1 large egg plus 1 teaspoon heavy cream, for brushing scones; 2 tablespoons unsalted butter; 2 tablespoons granulated sugar; 2 tablespoons light brown sugar; 2 tablespoons all-purpose flour; 1 teaspoon ground cinnamon

Snickerdoodle Streusel Scones with an irresistible cinnamon sugar streusel that are so tender and tasty you’ll want to eat one every morning.

Seven snickerdoodle streusel scones on a white surface.

Scone Love

My love for scones grows greater every time I eat one…a good one, that is! There’s a science to baking perfect scones, ya know?! But the science is simple and once you’ve got it down, you’re golden!

I’m smitten with these scones and can’t wait to bake them again and again for breakfast, brunches, and afternoon snacks.

A pile of snickerdoodle streusel scones.

I was on a mission about a year ago to become scone savvy and I’m so happy that I can now bake perfect scones here at home rather than relying on a fancy bakery to satisfy my love. It’s the little things, y’all! From springtime Lemon Lavender Poppyseed Scones to chef’s kiss Chocolate Chip Scones to my foolproof Sweet and Simple Scones, I’ve definitely made them my own.

These snickerdoodle scones baked with an irresistible cinnamon sugar streusel on top turned out so amazing! They’re tender in the middle and crisp around the edges with added deliciousness from a sweet cinnamon sugar streusel. Mmmm-AZING!

A snickerdoodle scone on a white plate with fluted detailing. There is a fork next to the scone and a bite out of the scone.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

All-purpose flour: gives the scones their shape and crumb. It’s what holds the butter and cream together. You can use a 1:1 gluten free all-purpose flour or even whole wheat flour, if desired.
Light brown sugar: adds sweetness and moisture because of its molasses content. It also deepens the flavor slightly, giving that signature snickerdoodle warmth.
Baking powder: the main leavening agent. It creates lift and tenderness and is crucial for that fluffy, biscuit-meets-cookie texture.
Ground cinnamon: the flavor booster. It’s what turns a plain scone into a “snickerdoodle” one. Adds warmth and aroma.
Kosher Salt: balances the sweetness and enhances every other flavor, especially the butter and cinnamon.
Unsalted butter: cold butter gets cut into the flour to create little pockets of fat that melt as the scones bake, making them flaky and tender. Butter also gives that rich, comforting flavor you want in a scone. If you use salted butter, you might consider using less salt in the recipe as it will affect the sweetness of the scones.
Large eggs: provides structure, richness and helps bind the dough. Also adds a golden tone and a softer crumb. The egg wash adds color and shine, helping the streusel stick and giving the tops that golden, crisp finish.
Heavy cream: adds moisture and tenderness. The fat content helps the scones stay rich and slightly soft inside rather than dry. It’s what gives that “bakery-quality” feel and taste.
Granulated sugar: adds sweetness and crunch to the streusel. It’s the part that mimics the cinnamon-sugar coating of a classic snickerdoodle cookie.

Supplies:

Ingredients to make snickerdoodle scones in small glass dishes on a white marble counter.

Quick Tips

They’re simple to bake, but you’ll want to make sure you follow these key steps to ensure a perfectly tender and tasty scone:

The butter has to be COLD and it has to be cut into the flour mixture so there are still little bits of butter throughout the dough.
Brushing the scones with an egg wash helps crisp the outside while giving the scone a beautiful golden glaze.
Bake them on an upper shelf of the oven until good and golden brown.

How to Make Snickerdoodle Streusel Scones

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, light brown sugar, baking powder, cinnamon and salt. Cut the cold butter into small slices.
Add the butter to the flour mixture and cut it in with a pastry blender or two knives moving in opposite directions until a crumbly mixture forms.

Steps to make snickerdoodle streusel scones.

In a small bowl, whisk together 1 large egg and 1/2 cup heavy cream.
Add the cream/egg mixture to the bowl with the flour/butter mixture and continue to cut it in with a pastry blender or two knives until the cream/egg mixture is just starting to incorporate.
Use your hands to combine the dough into a ball.

Place the ball of dough on a floured surface and shape into a 1-inch thick round disk.
Cut the disk like a pizza into 8 even slices. Transfer each slice to the prepared baking sheet, placing a few inches apart.
In a small bowl, whisk together another egg with 1 teaspoon heavy cream. Brush each scone generously with the egg wash.
In a medium bowl, melt 2 tablespoons butter until just barely melted. Using a fork, stir in the granulated sugar, brown sugar, flour and cinnamon until well combined.

Top each scone generously with some of the streusel.

Streusel on scones on a parchment lined baking sheet.

Bake for 25-30 minutes or until the scones and streusel are golden brown.

Eight snickerdoodle streusel scones on a parchment lined baking sheet.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Eight snickerdoodle streusel scones on a parchment lined gold-toned cooling rack.

Storage

Store scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To freeze, wrap each scone individually in plastic wrap and then place in a freezer-safe container or plastic bag to store in the freezer for up to three months.

To reheat from the refrigerator, place in a 325°F oven for about 5 minutes to crisp and heat all the way through.

To reheat from the freezer, let the scones thaw, unsealed, at room temperature and then place in a 325°F oven for about 8-10 minutes or until crisp and warm all the way through. You could also reheat scones in a toaster oven.

Five snickerdoodle streusel scones on a white surface. There are two more scones on a white plate in the upper left of the photograph.

More Stunning Scone Recipes

Chocolate Chunk Scones: With a sweet, sugary, crunchy exterior and a tender, flaky, melt-in-your mouth interior, they pack chocolate chunks in every bite.
Lemon Lavender Poppy Seed Scones: Bright lemon, light lavender and crunchy poppy seeds all come together in these delicate and delicious scones with an irresistibly sweet lemon glaze.
Chocolate Chip Scones: These Chocolate Chip Scones are buttery and crisp on the outside and tender on the inside with melting chocolate chips throughout. Meet your new obsession!
Strawberry Scone Shortcakes: Strawberries and a little lemon in these lightly sweetened strawberry scones make these fresh Strawberry Scone Shortcakes extra special and the perfect summer dessert.
Sweet and Simple Scones: Crisp on the outside, tender and flaky on the inside, and just a little bit sweet, these Sweet and Simple Scones are just right! It’s the recipe every good baker should have.

Strawberry streusel scones, chocolate chip scones, sweet and simple scones, and snickerdoodle streusel cookies.

If you make these Snickerdoodle Streusel Scones, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,