Cinnamon Sour Cream Scones with Pearl Sugar

These cinnamon sour cream scones with pearl sugar are so tasty and a perfect treat for breakfast.

Course Breakfast
Cuisine Baking
Keyword breakfast sandwich, pearl sugar, scones
Prep Time 25 minutes
Cook Time 10 minutes
Servings 8 large scones
Calories 407 kcal


  • 2 C all purpose flour
  • 2 Tbs. granulated sugar
  • 1 tsp. cinnamon
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ C chilled butter cut into small pieces
  • 1 C sour cream
  • 2 Tbs. milk
  • filling - 1 C sugar pearls see recipe below
  • 1 cup sugar for sugar pearls
  • Icing:
  • 8 oz. powdered sugar
  • 1 Tbs. pure almond extract
  • 1/4 C milk


  1. Make pearl sugar (see recipe below)
  2. Preheat oven to 450 degree
  3. In large mixing bowl, combine dry ingredients.
  4. Cut in butter.
  5. Make a well in the center, than add sour cream, milk, and filling, and stir until just combined…do not over mix!
  6. On a floured surface, gently knead 8-10 strokes.
  7. Pat dough gently into a rectangle or square, until 1/2” thick.
  8. Cut with pizza roller into squares, than in half diagonally to create small triangles.
  9. Alternately, you can pat the dough into a circle and cut like a pizza. Making two circles of dough makes smaller scones.
  10. Place scones on parchment paper lined baking sheet and bake 10-12 minutes until lightly browned.
  11. Cool on wire racks.
  12. Sugar Pearls Recipe
  13. In large cook pot, stir sugar with wooden spoon over high heat.
  14. As the sugar melts, keep stirring and scraping the bottom of the pan until it is all lumpy and in small chunks.
  15. Break up any large pieces with the spoon. I put the cool pieces in a plastic bag and used the flat side of a meat mallet to pound. You don’t want the pieces too big or they could hurt your teeth.
  16. Spread on cookie sheet to cool.
  17. Icing Recipe:
  18. Whisk together sugar and almond extract, and add the milk slowly until the icing is the consistency of a runny pancake batter.
  19. Dip the tops of the scones in the icing, scraping off any excess on the side of the bowl, and place on wire rack to dry.
  20. I like to either spread plastic wrap o the counter for the icing to drip onto, or place the wire rack on top of a cookie sheet for an easy cleanup.
  21. Note: I believe you could half this recipe.
  22. Note #2: I like almond, but I don’t love it. Rather than following her instructions, I did 1 Tbsp of vanilla and 1 tsp of almond extract.