Scone Cake {Sheet Pan Recipe}

5 from 2 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: breakfast recipe idea, brunch recipes, scone cake, scone recipe

Servings:

Calories: 375kcal

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 3 to 5 minutes or until the mixture is creamy and pale yellow.
Add the eggs one at a time and beat on medium low speed after each one.
Add in the vanilla and almond extract and beat to combine.
In a small bowl combine the flour, baking powder, and kosher salt. Gradually add the flour mixture to the butter mixture alternately with the heavy cream. 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 icing, add the powdered sugar and vanilla extract to a medium sized bowl. Add the heavy cream 1 tablespoon at a time. Stir to until the icing is smooth. It should be thin enough to drizzle on the cake but thick enough to hold its shape in thin lines.
When the cake is completely cool, drizzle it with the icing.

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 alternately with the heavy cream 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 icing, put it in a small resealable bag. Seal the bag, snip off a corner and squeeze out the icing.