Cinnamon Roll Scones
September 26, 2017
"Texture like a scone, but ooey-gooey filling like a cinnamon roll without all the work! These are best while they're still warm, but can sit out for a few days. Seriously? You won't have any left... From joy of baking, but slightly tweaked!"
- FOR FILLING
- Serving Size: 1 (86.3 g)
- Calories 285
- Total Fat - 14 g
- Saturated Fat - 8.7 g
- Cholesterol - 36.9 mg
- Sodium - 223.4 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 1.4 g
- Sugars - 11.4 g
- Protein - 4.2 g
- Calcium - 85.5 mg
- Iron - 0.5 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Preheat oven to 400 degrees F and place oven rack in the middle of the oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.) Add about 3/4 cup buttermilk to the flour mixture and mix just until the dough comes together. Use more of the buttermilk if necessary. Do not over mix.
Transfer the dough to a well-floured surface and knead the dough gently, sprinkling with more flour if it sticks. Roll into an 8 x 11 inch rectangle. Spread the softened butter over the dough. Sprinkle with the raisins, if using. In a small bowl stir together the brown sugar and cinnamon and sprinkle it evenly over the butter. Gently press the mixture into the dough and brush one edge of the 11 inch side of the dough with a little of the leftover buttermilk, milk or cream (to seal the edges of the rolls).
Roll the dough to form a log, starting at the end opposite the edge you brushed with milk or cream. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.) Slice the log into eight equal-sized pieces and place cut-side up on the baking sheet. Brush the tops of the scones with a little milk or cream. I like to sprinkle a bit of raw sugar over each one.
Bake for about 17 minutes or until a toothpick inserted in the middle of a scone comes out clean. Remove from oven and place on a wire rack to cool slightly. Best served warm from the oven, but they can be covered and stored at room temperature for a few days.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting butter for this recipe, make sure it is cold and cut into small pieces.
- You can use either currants or raisins in the filling. If you do not wish to use either, you can leave them out.
- Substituting coconut oil for the butter in the dough will make the scones vegan and give them a more tropical flavor. The benefit of this substitution is that it will make the scones vegan and provide a unique flavor profile.
- Substituting almond milk for the buttermilk will make the scones dairy-free and will add a subtle nutty flavor. The benefit of this substitution is that it will make the scones dairy-free and provide a unique flavor profile.
Chocolate Chip Cinnamon Roll Scones Add 1/2 cup of semi-sweet chocolate chips to the cinnamon and brown sugar mixture before rolling the dough into a log. Alternatively, you can sprinkle the chocolate chips on top of the scones after brushing them with milk or cream.
Vanilla Ice Cream - Vanilla ice cream is the perfect accompaniment to Cinnamon Roll Scones as it provides a cool and creamy contrast to the warm and gooey texture of the scones. The sweetness of the ice cream also helps to balance out the slight tartness of the buttermilk in the scones.
Whipped Cream: Whipped cream is a delicious and light accompaniment to Cinnamon Roll Scones. Its creamy and sweet flavor pairs perfectly with the scones and its light texture helps to provide a contrast to the scones' dense texture. It's also a great way to add a bit of extra sweetness to the dish.
Q: How long will these scones stay fresh?
A: These scones will stay fresh for a few days if stored at room temperature and covered.
Q: Can I freeze these scones?
A: Yes, you can freeze these scones for up to three months. Make sure to wrap them tightly in plastic wrap or aluminum foil before freezing.
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The recipe for cinnamon roll scones is believed to have originated in Scotland during the 18th century. The Scots had a tradition of baking scones with currants or raisins, which is why this recipe includes them.
Famous celebrity chef Nigella Lawson has also featured cinnamon roll scones in her cookbook, Nigella Express. She claims that they're easy to make and a great treat to have with a cup of tea.