Panera Bread Cinnamon Crunch Scone copycat recipe by Todd Wilbur
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Panera Bread Cinnamon Crunch Scone

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After the success of Panera Bread’s Cinnamon Crunch Bagels, the popular sandwich chain went back into the development kitchen and created these incredible scones filled with even more of the crunchy cinnamon drops found in the bagels, and drizzled with cinnamon icing.

When first released these scones were cut as triangles and frosted, but in 2018 the shape was changed to more “rustic”-shaped round blobs with drizzled or piped icing. I like to hack the latest recipe, so the newest version of this pastry is the copycat Panera cinnamon crunch scone recipe I've re-created here.

These are cream scones, so cream is the main wet ingredient that holds the dough together—but keep the dough crumbly as you mix it, and don't compress it so that you get a good loose texture on the final product. The best way to form the scones is to use both hands and form the dough like you’re making a snowball. Then use one hand to position the dough onto the baking sheet and form it into a rough dome shape. The scones will flatten and spread out a little bit as they bake.

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  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
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