Coffee Cream Soda Muffin Scones

A unique fusion of coffee, cream soda, and soft scone-muffin texture

I first made these scones for a weekend brunch when I wanted something bold and comforting. Each bite blends my favorite morning coffee with the nostalgia of cream soda—I love sharing them when friends visit.

Ingredients

• All-purpose flour: 2 1/2 cups (315 g)
• Granulated sugar: 1/2 cup (100 g)
• Baking powder: 1 tbsp
• Baking soda: 1/2 tsp
• Salt: 1/2 tsp
• Cold unsalted butter, cubed: 1/2 cup (120 ml)
• Strong brewed coffee, cooled: 1/2 cup (120 ml)
• Cream soda, at room temperature: 1/2 cup (120 ml)
• Sour cream: 1/2 cup (120 ml)
• Large egg: 1
• Vanilla extract: 1 tsp
• Coarse sugar (optional): 2 tbsp
• Ground cinnamon (optional): 1/2 tsp

Instructions

Preheat oven:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix dry ingredients:

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.

Cut in butter:

Add the cold butter and cut it into the dry mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.

Combine wet ingredients:

Whisk coffee, cream soda, sour cream, egg, and vanilla extract in a separate bowl until smooth.

Make dough:

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix

Shape and cut:

Turn the dough onto a floured surface. Pat it gently into a 1-inch (2.5 cm) thick round, then cut into 12 wedges or rounds with a floured biscuit cutter or knife.

Arrange and top:

Place scones on the prepared baking sheet, spacing them about 2 inches apart. Mix coarse sugar with cinnamon and sprinkle on top.

Bake:

Bake for 16–18 minutes until golden brown and a toothpick comes out clean.

Cool and serve:

Cool for 10 minutes before serving.

Save

My family loves sharing these with morning coffee, and my kids enjoy picking off the crunchy cinnamon topping. They've become a special treat on busy weekends.

Required Tools

Mixing bowls, pastry cutter or fork, baking sheet, parchment paper, whisk, biscuit cutter or knife.

Allergen Information

This recipe contains wheat (gluten), dairy, and egg. Review all packaged ingredients for additional allergens.

Nutritional Information

Each scone contains about 235 calories, 9 g fat, 35 g carbohydrates, and 4 g protein.

Save

Enjoy these muffin scones warm with butter or a coffee glaze for a memorable breakfast treat. Share them fresh for the best texture and flavor.

Recipe FAQ

→ What gives these scones their soft texture?

The combination of sour cream, cream soda, and careful mixing results in a tender, moist crumb reminiscent of a muffin.

→ Can I substitute regular coffee with espresso?

Yes, using espresso deepens the coffee flavor, providing a bolder taste profile in each scone.

→ How should the butter be incorporated?

The butter should be cold and cubed, then cut into the flour to create flaky layers and a soft texture.

→ What topping brings extra flavor?

A sprinkle of coarse sugar mixed with cinnamon adds sweetness and a subtle spicy aroma to the baked scones.

→ Are there possible ingredient swaps for diet preferences?

Sour cream can be replaced with Greek yogurt for a tangy twist, while ensuring it remains vegetarian-friendly.

→ How do I prevent overmixing the dough?

Stir wet and dry ingredients just until combined, leaving the dough slightly sticky for the best texture.

→ What allergens are present?

These scones contain wheat, dairy, and egg. Always check packaged items like cream soda for additional allergens.