
Giant cinnamon streusel scone
International Scone Week, wow what a week. Ok so it’s not a real event but Celia from Fig Jam and Lime Cordial created it last year and you know I’m always one to jump on a food celebration band wagon.
I have had this recipe for a giant cinnamon streusel scone, from Rachel Cooks, pinned for-ev-er, just waiting for the perfect occasion. It’s an interesting sort of scone. When I was putting the dough together I was a bit concerned about the ‘pea-sized’ bits of butter dotted through it. Add the butter in the filling and it’s not the healthiest afternoon tea but is sure is delicious.

Giant cinnamon streusel scone
I would liken it as a cross between a scone and my cinnamon creme coffee cake. The cinnamon and brown sugar filing smells heavenly when it’s baking.
Mine was a little bit gooey in the middle so could have done with an extra few minutes in the oven but it was scrumdidilyumptious! (someone used that word in a comment the other day and I forgot how much I love it)

The ingredients

Cutting the butter into the dry ingredients
Start by whisking all the dry ingredients together in a large bowl. Then cut the butter through the until the mixture has pea-sized crumbs. This was my first time cutting butter into a dough so I had no idea what I was doing. I probably worked it way too much. If anyone has any tips please share them with me.
I think the alternative would be to use a food processor which I would probably do if I made these again.

Yoghurt, egg and vanilla
In another bowl, mix together the egg, yoghurt and vanilla.

Mixing the wet into the dry
Gently stir the wet ingredients into the butter/flour bowl.

Knead and divide
Turn the dough out onto a floured surface and knead it 5 or 6 times. I wasn’t really sure what to do so I kneaded it like I would bread. Yes I’m pretty sure those big blobs of butter weren’t meant to be there but I just kept going following the instructions.

Layer one
Pat the two pieces of dough into discs about 18cm wide and place one of them on a lined baking tray ready for the filling.

Streusel filling
In another bowl, mix the brown sugar, flour, butter and cinnamon together until it resembles crumble. Again I used my makeshift cutting method but I think the food processor would have done a much better job.

Streusel
Spread the filling out on top of the bottom disc of dough but leave a little border around the edges.

Filled
Place the other disc of dough on top of the filling and lightly pinch the edges together.

Sliced and glazed
Use a sharp, serrated knife to cut the dough up pizza-style into eight wedges. You might need to wipe the knife down after each cut so the filling doesn’t go everywhere.
You might also like pumpkin scones the old fashioned way.
Then brush the top with egg white and sprinkle it with the sugar. Bake the giant scone at 175C fan-forced for 20-25 minutes or until it is golden brown.

Resting
I would probably err on the side of caution and cook it for the full 25 minutes next time. Just cover it if it starts to get too brown around the sides. Once it’s baked, leave it to sit on the tray for 5 minutes.

Cooling
Transfer it to a wire rack to cool.

Giant cinnamon streusel scone
You can serve the giant scone wedges warm or at room temperature but I think warm is best. I would say add a little smear of butter but really, there’s enough butter in them even for me. Enjoy!
What about you? What’s your favourite celebratory week or day?
You might also enjoy my pumpkin scones.

Giant cinnamon streusel scone
Giant cinnamon streusal scone for international scone week
Ingredients
Scones:
Streusel filling:
Instructions

Mmm I bet those scones smelled amazing Claire. I love the smell of cinnamon when baking, it’s always such a delicious and inviting smell.
Doesn’t it smell amazing Jen?!
Hi Claire!
You’re scones look really yummy! I love the idea of a cinnamon swirl inside of a scone. Very creative. You’re always baking such lovely things- surely you don’t eat it all, right? :)
Haha no Emilie I’d be the size of a house! I give a lot of food away. It’s my favourite gift to give.
Oh my goodness Claire, these are crazy good looking! You are totally making me drool!
Thanks Chris! I saw you’re guest posting on another of my blogging friend’s blogs. How exciting to have you in Aus for the day (virtually)!
Claire, they look so decadent but delightful.
Thanks Glenda!
These look wonderful. I had no idea it was international scone week. I always wonder who comes up with these days. It really doesn’t matter because I’ll take any excuse to celebrate scones!
That would be because Celia made it up!
Oh these look divine – cinnamon roll meets scone – LOVE IT
Yes I guess they are sort of like the son of cinnamon roll and scone!