Cinnamon Roll Scones

8
Servings
15m
Prep Time
17m
Cook Time
32m
Ready In


"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!"

Original recipe yields 8 servings
OK
  • FOR FILLING

Nutritional

  • 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 1

Preheat oven to 400 degrees F and place oven rack in the middle of the oven. Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

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.

Tips & Variations


No special items needed.

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