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a scone breakfast with blueberries

Easy Sheet Pan Scone Breakfast Cake

  • Author: amycaseycooks
  • Total Time: 35 minutes
  • Yield: 16 1x


This easy and delicious Scone Breakfast 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.



for the scone breakfast 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


  1. Preheat oven to 350 degrees F. Butter a 15 inch x 10 inch jelly roll pan and set aside.
  2. 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.
  3. Add in the vanilla and almond extract and beat to combine.
  4. Add the eggs one at a time and beat on medium low speed after each one.
  5. 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.
  6. Spread the batter evenly into the prepared jelly roll pan.
  7. 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.
  8. Bake for 25 to 30 minutes or until a toothpick comes out clean.
  9. Cool the cake on a baking rack.
  10. 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.


  • 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


  • 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

Keywords: scone, cake, breakfast, brunch, baked good