Coffee-cake Inspired Scones…Say Whaaat?!?


There are some recipes in life that inspire you…inspire you to come out of your self-afflicted procrastination and get them out to the world. This, my friends, is one such recipe. Well it is not ground-breaking or anything. But for me it has proven to be ground-breaking enough to get my poor, cob-webbed laptop out and publish this 😀

This is a recipe for bakery-like, buttery, tender, flaky scones with one of my favorite flavors in life that is the coffee-cake. All the elements of my favorite coffee cake recipe are in here. The beloved struesel included, with brown sugar, cinnamon, and pecans. The Germans definitely knew what they were doing! Just look at this beauty.


Maybe there is some person out there who has already thought of this combination. But I haven’t come across any. And this is me, a person who would literally give up anything in life but browsing recipes day and night. I kid you not 😀 I have taken the basic recipe from my all time favorite site So get baking and enjoy warm scones with your evening tea or if you are like me with your coffee/hot cocoa in breakfast 😀


2 cups all-purpose flour

1/2 teaspoon salt

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup sour cream

8 tablespoons or 1 stick of unsalted butter, frozen

1 large egg

1/2 cup pecans or walnuts

brown sugar for sprinkling

1/4 teaspoon cinnamon powder for sprinkling (optional)


Move your oven rack to the lower-middle position. Preheat oven to 400 degrees F.

In a bowl, mix together flour, sugar, salt, baking powder and soda. Grate frozen butter directly in the bowl with the help of a box grater. If you haven’t frozen butter, fret not. Just cut refrigerated butter in the dry ingredients. Do not use room temperature butter. Mix lightly with fingers to form a coarse meal like mixture. Stir in the pecans.

In a small bowl, beat the egg and sour cream together. Add these to the flour butter mixture and stir with a fork. Use your hand to form a dough ball. Some places will be stickier but it will come together in a bit. Do not over work the dough. Lightly flour your counter-top or work surface. Place the dough ball on the floured surface and pat with your hand to form an approximately 7-8 inches circle with a 3/4 inch of thickness. You do not have to be accurate.

Sprinkle top of the circle generously with brown sugar. Also sprinkle cinnamon powder if using. With the help of a sharp knife or a pizza cutter, cut the circle into 8 triangles just like you would a pizza. Place on a parchment or aluminum foil lined baking sheet with the help of a spatula.

Bake till the top is a glorious golden-brown for about 15-17 minutes. Cool for 5 minutes before serving warm.

Servings: 8 scones

Preparation Time: 40 minutes

Tips for Storing Scones

Scones are best eaten the same day but if you want to enjoy them in the next day or two make sure to wrap them in plastic wrap and then put in an air-tight container. This container if refrigerated, can be kept for a week. If the scones are tightly wrapped avoiding air contact they can be frozen for up to 3 months. Just thaw them on your counter and warm in the oven for 5 minutes.

Other Flavor Suggestions

Lemon-blueberry scones


Mint chocolate chip




2 Comments Add yours

  1. Ruby says:

    I just made these for afternoon tea time and they were just heavenly. The texture was amazing and the ‘coffee cake’ combination of pecans, brown sugar and cinnamon was perfect. I will definitely make this again. The kids just loved them.

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