Churro Scones Recipe for Cozy Afternoon Tea

By: Andy Hayes

Some afternoons call for something a little extra. Not a full dessert project. Not just another cup of tea. But that sweet spot in between: warm, comforting, and just indulgent enough to feel special.

This churro scones recipe is exactly that. They take everything we love about classic cream scones and finish them with a generous coating of cinnamon sugar, inspired by the cozy nostalgia of fresh churros. They’re simple-ish to make, best enjoyed warm, and even better with a mug of tea in hand - a cup of our Churro tea blend would be the perfect match, of course!

Ingredients

For the scones

2 cups all-purpose flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ cup cold butter, cut into small cubes
¾ cup heavy cream
1 teaspoon vanilla extract

For the cinnamon sugar finish

¼ cup sugar
1½ teaspoons cinnamon
2 tablespoons butter, melted

How to Make Churro Scones

Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt, and cinnamon.
Cut in the cold butter until the mixture looks crumbly, with small bits of butter throughout.
Gently stir in the cream and vanilla just until the dough comes together. (If your dough seems too wet to mold, add flour. If your dough seems too crumbly to stick together, add cream. )
Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut into 8 wedges.
Transfer to the baking sheet and bake for 14–16 minutes, until lightly golden.
While the scones are still warm, brush them with melted butter and sprinkle generously with the cinnamon sugar mixture.

These are best eaten fresh from the oven, when the cinnamon sugar melts into the surface and the center stays soft and tender. Wonderful if shared with a friend.