Recipe Index

Ingredients

• ½ cup all-purpose flour
• ¼ cup (packed) plus 2 Tbsp. (2¾ oz) dark brown sugar
• 2 tsp. ground cinnamon, divided
• ¾ tsp. kosher salt, divided
• ⅛ tsp. baking powder
• 4 Tbsp. unsalted butter, cut into small pieces, softened at room temperature 20 minutes (it should be pliable but still somewhat firm)
• 1 large egg yolk
• 1¼ cups sour cream
• 3 cups all-purpose flour
• ½ cup granulated sugar
• 1 Tbsp. baking powder
• 2½ tsp. kosher salt
• ½ cup (1 stick) unsalted butter, cut into small pieces, softened at room temperature 20 minutes (it should be pliable but still somewhat firm

Method

1. Heat the oven to 375°F and whisk the 1/2 cup flour, 1/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp salt and the baking powder in a small bowl, rub in the 4 Tbsp butter to pea-size pieces and chill the streusel.
2. Stir the remaining 2 Tbsp brown sugar, 1 tsp cinnamon and remaining 1/4 tsp salt together in another small bowl as cinnamon sugar.
3. Whisk the egg yolk and sour cream in a small bowl and whisk the 3 cups flour, granulated sugar, 1 Tbsp baking powder and 2 1/2 tsp salt in a large bowl, rub in the 1/2 cup butter until no visible pieces remain, then mix in the yolk mixture to a shaggy dough and knead lightly in the bowl.
4. Divide the dough in half, pat each half into a 1/2 inch thick disk, brush with water, sprinkle the cinnamon sugar over one disk and place the second disk wet-side down on top, pressing to 1 inch thick.
5. Brush the top with water, cut into 8 wedges and arrange on a parchment-lined baking sheet about 2 inches apart.
6. Sprinkle the streusel over the scones, pressing gently to adhere, and bake for 20-25 minutes until the bottoms and streusel are golden brown and serve warm.

Total: 1 hour

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data