Cinnamon Roll Scones
Cinnamon Roll Scones. First published Oct. 29, 2018.
Today’s recipe is an update of an older post, and it is a delicious one that marries the comforting taste of cinnamon rolls with moist scones. This is the kind baked good that you make on a Saturday or Sunday or for a Christmas morning breakfast when everyone is home for a change, enjoying a lazy day by the fire in pajamas as opposed to running crazy in all different directions. And with the Autumn season and cooler days upon us people love these kinds of homey recipes to fall back on to celebrate the coming of the cooler season with comforting traditions that draw families close together.
I will admit I don’t make these too often because they are way too good! These moist scones start with a rich scone dough. That dough is then filled with a layer of butter, brown sugar, cinnamon and raisins. And on top of that is drizzled a creamy icing. My mouth is watering just writing this. These scones are easy to make and pretty foolproof as long as you remember not to over-handle the scone dough. You want your scones to be soft and moist- not tough from overhandling. As an additional benefit to making these, your home will smell amazing with the festive and spicy scent of cinnamon and dough wafting through the air. Don’t forget the icing for these to get the full cinnamon roll effect! And make sure to enjoy with a cup of hot coffee!
Cinnamon Roll Scones
Ingredients
- 4 cups all-purpose flour
- 2/3 cup white sugar
- 1 tsp. salt
- 1 tsp. cinnamon
- 2 tbsps. baking powder
- 2/3 cup butter (softened)
- 2 cups whipping cream (heavy is fine too)
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 cup raisins (optional)
- 5 tbsps. soft butter, divided
- 2 cups powdered sugar
- cream or milk
Instructions
- Set oven to 400 degrees.
- In stand mixer combine flour, white sugar, 1 tsp. of cinnamon, salt, and baking powder.
- Add the 2/3 cup of softened butter and mix until dough is fine crumbs.
- Using the paddle attached, slowly add whipping cream and stir until combined. Don't overmix.
- Remove the dough from mixing bowl and knead a few times on a floured surface, shaping into a large ball.
- Divide dough in 2.
- Roll each half into a 10-inch circle.
- On one circle spread 2 tbsps. of soft butter over the surface.
- Sprinkle the 1/2 cup of brown sugar, 1/2 tsp. cinnamon and raisins (optional) evenly over butter.
- Set the other dough circle on top.
- Seal dough around the edges as shown in photo.
- Cut scone into 12 triangles.
- Place triangles on parchment paper tucking in corners a bit to help keep its shape.
- Bake for 15-20 minutes or until starting to lightly brown on top and sides.
- Set aside.
- While scones are cooling combine powdered sugar, remaining 3 tbsps. of butter and enough cream or milk to make the frosting pourable.
- While scones are still warm spread icing on top.
- Serve.
Have a cozy day!
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These look great. My husband loves cinnamon rolls so I’m going to surprise him with these on Christmas morning. I think I’ll use half and half instead of cream though
Hi Linda! Thank you for stopping by. These are wonderful scones and rather addicting. I have tried this recipe with half and half and found them to be not quite as moist, but maybe you’ll have better luck. I hope you and your husband enjoy! Happy holidays! Best, Anna <3
Can buttermilk be substituted for the cream?
Hi Mel! I have not tried this, but I don’t see why not. It will give the scones a more tangy biscuit taste. I might also go slow on adding the buttermilk to see if the full 1 cup is needed (dough should be sticky, but not too sticky). I hope this helps! Best, Anna
So good!! Very easy. I was worried bc I used a stand mixer to cut in the butter and it just disappeared into the flour and the texture was very fine lol, but it turned out perfect! Found this on Pinterest, thanks for posting!!
Hi Sammy! Thank you for sharing your success! I am glad to hear you enjoyed them! Best, Anna
Thanks for sharing! Does it keep long?
Hi Vanessa. The scones will keep for a couple days at room temperature. After that I would store in fridge and eat within a week.
This looks so good! What a great fall recipe to make for friends!
You have done incredible things with this website!
We have to do coffee soon! Terri