When a beloved breakfast favorite and a teatime staple combine, it creates oh-so delicious Cinnamon Roll Scones.
Cinnamon Roll Scones
Serves: 12
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ½ cup cold whole buttermilk
- 2 tablespoons unsalted butter, melted and divided
- ¼ cup firmly packed light brown sugar
- ¼ cup chopped lightly toasted pecans
- ¼ cup raisins
- 1½ tablespoons ground cinnamon
- Cinnamon Roll Icing (recipe follows)
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add cold buttermilk, stirring until mixture is evenly moist. Working gently, bring mixture together with hands until a dough forms. (If mixture seems too dry, add more buttermilk, 1 tablespoon at a time.)
- Turn out dough onto a lightly floured surface, and gently knead until smooth, 5 to 7 times. Using a rolling pin, roll out dough to a 12×7-inch (½-inch-thick) rectangle. Brush dough with 1 tablespoon melted butter.
- In a medium bowl, stir together brown sugar, pecans, raisins, and cinnamon until combined. Sprinkle brown sugar mixture evenly over dough. Roll up dough lengthwise, keeping a tight spiral.
- Using a sharp knife, trim and discard ends of roll, creating a 12-inch log. Cut log into 12 slices (scones). Place scones ½ inch apart on prepared baking sheet. Freeze for 10 minutes.
- Brush scones with remaining 1 tablespoon melted butter.
- Bake until edges of scones are golden brown, 14 to 16 minutes.
- Drizzle scones with Cinnamon Roll Icing. Serve warm or at room temperature.
Cinnamon Roll Icing
Serves: ½ cup
Ingredients
- 1 cup confectioners’ sugar
- 2 tablespoons half-and-half
- 1 tablespoon unsalted butter, softened
- ½ teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together confectioners’ sugar, half-and-half, butter, and vanilla extract until smooth. (If necessary, add more half-and-half to achieve desired consistency.) Use immediately.
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