Cinnamon Roll Scones
Cinnamon Roll Scones. First published Oct. 29, 2018.
Today’s recipe is an update of an older post, and is a delicious one that marries the comforting taste of cinnamon rolls with moist scones. This is the kind of baked good 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 rather than running crazy in all different directions. With the Autumn season and cooler days upon us, people love these homey recipes to fall back on to celebrate 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, a creamy icing. My mouth is watering as I write this. These scones are easy to make and fairly foolproof as long as you avoid overhandling the scone dough. You want your scones to be soft and moist- not tough from too much kneading. As an added benefit, making these will leave your home smelling amazing, with the festive, 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 the oven to 400 degrees.
- Combine the flour, white sugar, and 1 tsp. of cinnamon, salt, and baking powder.
- Add the 2/3 cup of softened butter, then cut it into the flour mixture until evenly distributed.
- Slowly add the whipping cream and stir until combined. Don't overmix.
- Remove the dough from the mixing bowl, knead a few times on a floured surface, and then shape it into a large ball.
- Divide the dough into 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 the butter.
- Set the other dough circle on top.
- Seal the dough around the edges as shown in the photo.
- Cut it into 12 triangles.
- Place the triangles on parchment paper, tucking in the corners slightly to help keep their shape.
- Bake for 15-20 minutes or until lightly browned on top and sides.
- While the scones are baking, combine the remaining 3 tbsps. of butter, powdered sugar, and enough milk or cream to make an icing. Thicker icing stays on the scones better.
- While the scones are still warm, pour the icing on top.
- Enjoy!
Have a cozy day!
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These scones were delicious!! I had not ever used a mixer for a scone recipe, and was pleasantly surprised at the texture and how moist they were! I have made a lot of scones and these were close to the best! Big hit with my family 😊 Thanks!
Hi Teresa! I am glad you enjoyed them so well! Thank you for sharing! Best, Anna
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