Cinnamon Roll Scones

Today’s Cinnamon Roll Scones are inspired by one of 2019’s current food trends: cinnamon rolls. Currently, cinnamon rolls are popular as can be seen in a variety of adaptations as for example, the cinnamon roll pie crust craze on Pinterest. If cinnamon roll pie crust can work, then why not marry two amazing treats like scones and cinnamon rolls into a cinnamon roll scone? Cinnamon rolls and scones on their own are addicting snacks enough, but the combination of the two is over the top delicious. This is the kind of thing 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 as opposed to running crazy in all different directions.

To create these moist scones, rich scone dough was filled with a layer of butter, brown sugar, cinnamon and then drizzled with creamy icing. These are easy to make and pretty foolproof as long as you remember not to over-handle the scone dough. 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​​

4 cups of all-purpose flour

2/3 cup of white sugar

1 tsp of sea salt

1 tsp of cinnamon

2 tbsps. of baking powder

2/3 cup of softened butter

2 cups of whipping cream

1/2 cup of packed brown sugar

1/2 tsp. of cinnamon

5 tbsp. of butter divided

Optional: a handful of raisins

2 cups of powdered sugar

Light cream (enough to thin powdered sugar and butter for frosting, maybe 3-4 tbsps.)

Note on baking: as also noted below, the structure of these scones makes the layers prone to sliding, so I recommend pinching and sealing where you can to minimize this although it has no bearing on the pure deliciousness of the scones!

Method

Heat oven to 400 degrees. Next, combine first five ingredients in a bowl. Cut in softened butter until mixture is coarse crumbs. Stir in whipping cream and bring dough together. On a floured surface lightly knead dough a few times (10-12). Cut ball of dough into 2 equal halves. Roll out both halves into 2 10-inch circles. On one dough circle brush 2 tbsp. of soft butter to cover the surface of the dough. On top of this sprinkle the 1/2 cup of brown sugar. Sprinkle 1/2 tsp of cinnamon on top of this. If desired sprinkle a handful of raisins on top of the butter, brown sugar, and cinnamon. Press ingredients into dough. Next, take the other dough circle and pat it on top of the other. Seal shut tightly around the edges and pat down lightly.

Cut the prepared dough into 4 quarters, and then cut each quarter into 3 wedges. Pinch the edges of the wedges together to help stabilize the scones. Place scones on an ungreased baking sheet (with or without parchment paper). Keep in mind the scones may slide a bit due to their layers, but I find I can offset this by placing scones close together (but not touching) and pinching things shut where I can. Bake at 400 degrees for 15-20 minutes, or until the tops of the scones are browning. Remove scones from oven and let cool.

While scones are cooling, melt 3 tbsps. of butter and add 2 cups of powdered sugar. Add enough cream to this to make a pourable frosting. I usually keep this on the thick side so the frosting stays on top of the scones better. Thin frosting runs off the scone more easily. If you don’t want a lot of frosting, then halve recipe. Enjoy!

Yumminess!