This easy and delicious Scone Cake is the perfect way to start to the day! It's a BIG sheet pan sweet treat that is a combination scone and cake. A scone-like cake layer is topped with a generous amount of pie filling and baked to a golden brown. A drizzle of powdered sugar glaze adds just the right finishing touch to this delicious baked good.
Most weekend mornings, you can find me baking a pound cake, some muffins, a strawberry crumb cake or a few mini chocolate puff pastry rolls. And more times than not, a batch of my all time favorite blueberry scones is cooling on the counter.
why I love this scone cake recipe
During the summer months we have many visitors so I'm always looking for tasty morning treats that make enough to feed a crowd. This giant Scone Cake recipe is just one such recipe! The cake is baked in a jelly roll pan (15 inches by 10 inches!) and makes 16 big pieces or 32 smaller 2-bite pieces.
I remember my Mom making a similar cake. She always had a baked good sitting on the counter and ready for snacking. I loved that! Just like my Mom, I frequently have a sweet treat on hand like this scone/cake with a hint of almond, dotted with fruit and topped with a sweet sugary frosting.
the ingredients
- salted butter
- granulated sugar
- vanilla extract
- almond extract
- large eggs
- all purpose flour
- baking soda
- kosher salt
- canned pie filling
- powdered sugar
- half and half or heavy cream
my cooking videos ~ the recipe details
what is a scone cake?
The ingredients for scones and cakes are basically the same ~ butter, sugar, eggs, flour, and a leavening agent such as baking soda or powder. Scones are like sweet biscuits with a dense, craggy, and crumbly texture sometimes with fresh or dried fruits.
Cakes on the other hand are lighter with a more spongey feel. A scone cake is a combination of these two delicious treats. It's a large flat cake swirled with fruit pie filling and baked to a golden brown. The scone cake is sturdy like a scone with a more cakelike texture.
recipe suggestions and tips
- Have all the ingredients at room temperature to easily and evenly mix the cake.
- A standing mixer makes easy work of making the cake batter. A hand mixer can also be used.
- Slowly add the flour to the butter and sugar mixture. After adding the final bit of flour, continue mixing just until the ingredients come together. Overmixing will result in a tough cake.
- Use your favorite canned pie filling in the recipe. Blueberry, apple and cherry are some of my favorites.
- When swirling the pie filling into the cake batter, try not to scrap the bottom of the jelly roll pan with the knife.
- To easily drizzle the glaze, put it in a small resealable bag. Seal the bag, snip off a corner and squeeze out the glaze. I show you how to do this in the video below.
- To get the crosshatch glaze design (like on the one in my photos) completely cool the cake before drizzling with the glaze.
just one more thing
If you make this delicious fruit scone cake recipe, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
recipe
Easy Sheet Pan Scone Cake
- Total Time: 35 minutes
- Yield: 16 1x
Description
This easy and delicious Scone Cake is the perfect way to start to the day! It's a BIG sheet pan sweet treat is a combination scone and cake. A scone like cake layer is topped with a generous amount of pie filling and baked to a golden brown. A drizzle of powered sugar glaze adds just the right finishing touch to this delicious baked good.
Ingredients
for the scone cake
- 1 cup salted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 large eggs
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 can pie filling, blueberry, apple or cherry are some favorites.
for the powdered sugar glaze
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons half and half or heavy cream
Instructions
- Preheat oven to 350 degrees F. Butter a 15 inch x 10 inch jelly roll pan and set aside.
- In a large bowl of a stand mixer, add the butter and sugar. Beat on medium low speed for 2 to 3 minutes or until the mixture is creamy and pale yellow.
- Add in the vanilla and almond extract and beat to combine.
- Add the eggs one at a time and beat on medium low speed after each one.
- In a small bowl combine the flour, baking powder, and kosher salt. Gradually add the flour mixture to the butter mixture. Continue beating on medium low speed until the batter is just combined.
- Spread the batter evenly into the prepared jelly roll pan.
- Evenly add the pie filling by spoonfuls on top of the batter. Use a knife to swirl the pie filling into the batter trying not to touch the bottom of the pan.
- Bake for 25 to 30 minutes or until a toothpick comes out clean.
- Cool the cake on a baking rack.
- To make the powdered sugar glaze, add the powdered sugar and vanilla extract to a medium sized bowl. Add the half and half or cream 1 tablespoon at a time. Stir to until the glaze is smooth. The glaze should be thin enough to drizzle on the cake but thick enough to hold its shape in thin lines of glaze.
- Drizzle the glaze on the cake when it is completely cool for the fun crosshatch design like on my cake.
Notes
- Have all the ingredients at room temperature to easily and evenly mix the cake.
- A standing mixer makes easy work of making the cake batter. A hand mixer can also be used.
- Slowly add the flour to the butter and sugar mixture. After adding the final bit of flour, continue mixing just until the ingredients come together. Overmixing will result in a tough cake.
- Use your favorite canned pie filling in the recipe. Blueberry, apple and cherry are some of my favorites.
- When swirling the pie filling into the cake batter, try not to scrap the bottom of the jelly roll pan with the knife.
- To easily drizzle the glaze, put it in a small resealable bag. Seal the bag, snip off a corner and squeeze out the glaze. I show you how to do this in the video below.
- To get the crosshatch glaze design (like on the one in my photos) completely cool the cake before drizzling with the glaze.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dessert
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 375
- Sugar: 33.7 g
- Sodium: 256 mg
- Fat: 13.4 g
- Saturated Fat: 8.0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 62.6 g
- Fiber: 0.9 g
- Protein: 4.4 g
- Cholesterol: 78 mg
Robyn
Sorry but this recipe is so terrible! not overcooked..very lightly browned like your pic...incredibly dry..shouldnt have been with all that butter and egg...drier than the driest cookie. NOT like a scone...NOT like a cake is right?
Amy Casey
Looks like this recipe wasn't for you.
Banana Spice
I’ve made this so many times and it’s always a hit! I usually use a 13x9 and just adjust the cooking time. And it keeps for days and won’t dry out! Love it!!
Amy Casey
I'm so glad you enjoyed my recipe! And thanks for sharing that you made the scone cake in a 13x9 inch pan.