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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 407kcal


  • 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


  • Make pearl sugar (see recipe below)
  • Preheat oven to 450 degree
  • In large mixing bowl, combine dry ingredients.
  • Cut in butter.
  • Make a well in the center, than add sour cream, milk, and filling, and stir until just combined…do not over mix!
  • On a floured surface, gently knead 8-10 strokes.
  • Pat dough gently into a rectangle or square, until 1/2” thick.
  • Cut with pizza roller into squares, than in half diagonally to create small triangles.
  • Alternately, you can pat the dough into a circle and cut like a pizza. Making two circles of dough makes smaller scones.
  • Place scones on parchment paper lined baking sheet and bake 10-12 minutes until lightly browned.
  • Cool on wire racks.
  • Sugar Pearls Recipe
  • In large cook pot, stir sugar with wooden spoon over high heat.
  • As the sugar melts, keep stirring and scraping the bottom of the pan until it is all lumpy and in small chunks.
  • 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.
  • Spread on cookie sheet to cool.
  • Icing Recipe:
  • Whisk together sugar and almond extract, and add the milk slowly until the icing is the consistency of a runny pancake batter.
  • 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.
  • 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.
  • Note: I believe you could half this recipe.
  • 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.