@jonesfamilyrecipe: CINNAMON SWIRL COFFEE CAKE SOURDOUGH SCONES ☕✨ INGREDIENTS Dry
• 2 cups flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 stick frozen butter (grated or cubed) Wet
• 1/2 cup sourdough discard (sub with greek yogurt, buttermilk or heavy cream if you don’t have sourdough discard or starter) 
• 1 egg
• 1 tsp vanilla
• 3 tbsp cream (or milk) Cinnamon Swirl
• 1/4 cup brown sugar
• 1 tsp cinnamon Crumb Topping
• 1/3 cup brown sugar
• 1/4 cup flour
• 1/2 tsp cinnamon
• 3 tbsp cold butter STEP-BY-STEP Preheat oven to 400°F (200°C). Mix crumb topping ingredients until crumbly. Keep cold.
Mix cinnamon swirl in a separate bowl. In a large bowl, whisk dry ingredients.
Grate in frozen butter until crumbly and mix the butter and dry ingredients with a fork (to prevent your hands from melting the butter) In another bowl, whisk wet ingredients.
Gently mix into dry until just combined. Shape dough into a rectangle.
Sprinkle cinnamon swirl, fold repeatedly (like in the video) to create streaks. Pat into an 8-inch circle and cut into 8 wedges. Bake right away (OR refrigerate for 2hrs or up to 3 days for extra fermentation Before you bake the scones brush tops with cream, add crumb topping. Bake 18–22 minutes until the bottom and edges are golden. Once out of the oven leave on the baking sheet for a few minutes and then transfer to a cooling rack. 💡 Make ahead: Refrigerate unbaked scones 1–3 days. Add cream + crumble just before baking. Tag someone who would love these ☕️🎂💫 #cinnamonroll #scones #sourdough

Brooke

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Monday 02 March 2026 15:46:36 GMT