Cinnamon Roll Scones

I found inspiration for these Cinnamon Roll Scones – while on vacation in Clearwater, Florida last week. I ordered a cinnamon roll with coffee for breakfast one morning. It was delicious – as most cinnamon rolls are! So while sitting there by the golf course – I wondered how I could create a cinnamon roll version – of a scone. My scone recipe makes a “tender”, flakey scone – not the traditional scones that can be hard, or dry. This would be a perfect foundation for a cinnamon roll version of a scone!

I made my standard scone dough, and rolled it out. I created a super yummy cinnamon roll filling using melted butter, brown sugar, and cinnamon. I spread this over the dough, then rolled it into a log. I sliced this into 8 pieces. For my first attempt at making these, I placed the rolls on a sheet pan with parchment paper. I found that – due to the filling – they tended to spread out on the pan during baking, and did not hold their shape well at all. They were delicious! But they ended up rather “flat”.

Attempt #2 went much better! I found a pan made specifically for scones, at King Arthur Flour. This is their “traditional scone pan”. https://www.kingarthurflour.com/shop/items/traditional-scone-pan.

For my regular scones, I don’t need to use this pan – but for the cinnamon roll scones, I think it’s essential to maintain their form. They came out exactly as I had envisioned!

Recipe: (makes 8 scones)

2 c all purpose flour
1/2 c granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 c unsalted COLD butter
1/2 c plus 4 Tbsp heavy cream
1 large egg
1 1/2 tsp vanilla

** to make these “orange cinnamon scones”, change the 4 Tbsp heavy cream to 4 Tbsp orange juice, and add 2 tsp orange zest.

Preheat oven to 375 degrees.

Combine dry ingredients, stir together, and set aside.

The best way I have found to incorporate the butter into the dough, is by “shaving” it using a box grater. Much more effective than cutting it into pieces! This will create the perfect size butter bits, that will give you that amazing tender texture on the inside of the scone.

Blend the butter bits into the dry ingredients, using a pastry cutter, and set aside. In another bowl, combine the heavy cream, egg, and vanilla. Blend gently with a fork. Pour over the butter and dry ingredients. Use a rubber spatula, to fold the mixture together.

You can use a little more cream only if necessary (1 Tbsp at a time), until it comes together into a firm dough. I don’t usually need to do this, as the dough should not be “wet”. Sprinkle flour generously onto a cutting board. Use your floured hands as little as possible – to avoid melting the butter. Roll the dough out to about a 9″ by 11″ rectangle. It will be about 1/2″ thick.

Make the cinnamon filling:

1/2 stick salted butter, melted
1 c light brown sugar
1/4 tsp cinnamon

Stir ingredients together til blended, and cooled. Spread over the scone dough.

Roll the dough gently, starting at the longer side. Slice into 8 even pieces.

Spray your scone pan with non-stick spray. Place 1 dough roll into each section of the pan. Press down gently. Brush with a little extra heavy cream.

Bake at 375 degrees for about 25 – 28 min, til browned on top.

Cool for 10 min., then remove using a sharp knife around all sides to help loosen them from the pan. Cool completely. Drizzle with confectioner’s sugar glaze, made with 2 c confectioner’s sugar, 4-5 Tbsp milk, and 1 tsp vanilla. ** for orange drizzle, add 2 tsp orange zest, and replace milk with orange juice.