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Cinnamon Streusel Scones Recipe


For the scone base

  • 2 cups All-purpose flour
  • 1/4 cup Granulated sugar
  • 1 Tbsp Baking powder
  • 1/4 tsp Salt
  • 1/2 cup Margarine
  • Egg replacer for 2 eggs I use Ener-G
  • 1/3 cup Soy creamer

For the filling

  • 1/2 cup Toasted chopped walnuts
  • 6 Tbsp Packed brown sugar
  • 2 Tbsp Margarine; melted
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg

For the topping

  • 2-3 Tbsp Non-dairy milk
  • 2 tsp Granulated sugar
  • 1/4 tsp Ground cinnamon


  • In a small bowl, combine filling ingredients; set aside.
  • In a large bowl, combine flour, 1/4 cup granulated sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs.
  • With a fork, stir in the prepared egg replacer and non-dairy milk until just moistened.
  • On a lightly floured surface, knead gently 8 to 10 times.
  • Divide dough in half; pat each to a 6-inch circle, about 1 inch thick.
  • Place one circle on an ungreased baking sheet; spread filling evenly on circle to within 1/2 inch of edge. Top with second circle; gently press edges to seal.
  • Brush top with non-dairy milk. Combine 2 teaspoons granulated sugar and 1/4 teaspoon cinnamon; sprinkle over top. Cut into 8 wedges but only through the top layer. This will help the filling from leaking out.
  • Bake at 400° F for 20 to 25 minutes, or until golden brown.
  • Cut fully into 8 scones; serve warm.