I love cinnamon so it was the first spice I thought of when the #SundaySupper group announced that there would be a Spice It Up! challenge! I’m kind of a cinnamon snob. I know, silly right? I’ve narrowed down my favourite cinnamon to Penzey’s Vietnamese Extra Fancy Cinnamon.

The scone base is quite plain. It doesn’t have to be fancy because the best part is the streudel. You don’t want competing tastes or to be overwhelmed.

Scones usually have things mixed in or on top. I decided to layer these scones so that the streusel was in the middle where you couldn’t lose it. There’s nothing worse than losing the streusel topping on a dessert! That’s the best part. This way it’s protected.

Because I felt it needed something on top I added a bit of cinnamon sugar. It finishes off the scones nicely and just gives them a beautiful cinnamon colour.

Cinnamon Streusel Scones Recipe Print Recipe Pin Recipe Ingredients 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 Instructions 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.

Snappy Starters & Snacks

Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious

Spicy Tempeh Chips from The Urban Mrs

Sriracha Popcorn from The Girl In The Little Red Kitchen

Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?

Baked Banana Pepper Poppers from Daily Dish Recipes

Spicy Black Bean and Corn Stew from Mama’s Blissful Bites

Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef

Bajia with Tomato and Chili Chutney from My cute bride

Shredded Buffalo Chicken Salad from Casa de Crews

Sriracha and Parmesan Fries from Mess Makes Food

Smoky Salmon Chowder from Cindy’s Recipes and Writings

Hummus with Spicy Turkish Ezme Salad from Neighborfood

Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.

Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food

Fiery Main Dishes

Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers

Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey

Baked Tilapia en Escabeche from La Cocina de Leslie

Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales

Chorizo and Scallop Skewers from Jane’s Adventures in Dinner

Buffalo Chicken Pizza from Cookin’ Mimi

Thai Cashew Chicken from Doggie at the Dinner Table

Skillet Jambalaya from Hezzi-D’s Books and Cooks

Firecracker Chicken from Juanita’s Cocina

Spiced Turkey Burger Patties from Cook the Story

Aubergine and Chickpea Curry from Small Wallet, Big Appetite

Savory Tomato & Poblano Pie from An Appealing Plan

Venison Mole Rojo from Curious Cuisiniere

Za’atar Chicken with Fattoush from Food Lust People Love

Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP

Skinny Buffalo Chicken Strips from Webicurean

BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian

Spicy Thai Beef Salad from Magnolia Days

Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips

Spicy Lemon Paprika Chicken Thighs from Family Foodie

Searing Sauces & Seasonings

Homemade Buffalo Sauce from Growing Up Gabel

Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb

Homemade Sriracha Sauce from kimchi MOM

Zesty Sweets & Sips

Cinnamon Streusel Scones from Killer Bunnies, Inc

Fiery Pomelo from My Other City By The Bay

Cinnamon Monkey Bread from That Skinny Chick Can Bake

Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes

Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com

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