Cinnamon Roll Scones
All forces seemed to be against me while I was trying to make these. The recipe calls for cinnamon and I went to check in my cupboard and the cinnamon was empty. So naturally I drive to the store, and bought cinnamon. I get home and open it to find that the safety seal had been broken. I was so tempted just to use it, but I didn’t. So I went back to the store and got a new one, luckily I discovered that we were out of milk before I went, otherwise that would have been another trip. Anyways, I finally got to make cinnamon roll scones :-)
Roll out your dough.
Spread the filling.
- 6 tablespoons butter
- 1/2 cup firmly packed brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup finely chopped pecans, optional
- 2 2/3 cups self-rising flour* (see note)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons butter, chilled
- 3/4 cup milk
- 1 cup confectioners’ sugar
- 1 to 2 tablespoons water
- Preheat oven to 450 degrees and line a large baking sheet with parchment paper.
- For filling, combine the softened butter, brown sugar, cinnamon, and pecans in a small bowl.
- Mix until well combined and set aside.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Using tips of fingers, work the chilled butter into flour mixture until it resembles fine crumbs.
- Make a well in the flour mixture and pour in milk.
- Use a fork to combine, just until a soft dough forms.
- Place dough on a floured surface and knead lightly until smooth.
- Roll into a 12×9 inch rectangle.
- Spread filling on dough, leaving a 1-inch border on 9-inch sides.
- Roll dough up jelly-roll style, short end to short end. Brush end of dough with water and press to seal.
- Use a large knife to cut dough into 3/4-inch thick rounds.
- Place scones on prepared baking sheet, reshaping rounds into a circle if necessary.
- Bake 10 to 12 minutes, until golden brown. Place on a wire rack to cool.
- For icing, whisk confectioners’ sugar and 1 to 2 tablespoons of water until smooth. Use a spoon to drizzle back and forth across scones.
Self rising flour substitute:
1 cup all purpose flour + 1 tsp baking powder + 1/4 tsp salt = 1 cup self rising flour
Recipe adapted from Fort Mill SC Living
Roll it up and slice.
Drizzle on that icing.