Cinnamon Roll Scones

Intense cinnamon, sweat, buttery, clusters throughout these scones topped by vanilla buttercream with cinnamon swirls take the chill out of the November air.

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Keyword: Fall, October, September

Prep Time: 25

Cook Time: 18

Total Time: 43

Servings: servings

Calories: 270kcal

Author: Pah

Cost: $6.73 for 8

Equipment

Ingredients

Cinnamon Clusters

3 tbsp Butter melted
⅓ cup Powdered sugar
1 tbsp Ground Cinnamon

Wet Ingredients

½ cup Whole milk*
1 tsp Vanilla extract
1 Egg, large

Dry Ingredients

1 ½ cups All purpose flour
2 Tbsp Dark brown sugar**
2 ¾ tsps Baking powder
¼ tsp Baking soda
⅜ tsp fine sea salt 1/4 + 1/8 tsps
4 tbsps Butter***

Buttercream Icing

2 cup Powdered sugar
4 tbsp Butter melted
1 dash Salt
2 tbsp Heavy cream +more to consistency

Instructions

Cinnamon Clusters

Mix powdered sugar, melted butter, and cinnamon together to form a slurry,
Place in refrigerator for 15 minutes to let the slurry harden.
Use a 1/4 teaspoon to scoop 3/4 of the mixture into clusters and place them in a plastic container making sure they don't touch each other. Reserve the other 1/3 of the mixture at room temperature.
Place the container with the clusters in your freezer until the wet and dry ingredients have been combined.

Wet Ingredients

Blend the wet ingredients, the milk, vanilla extract, and egg with a milk frother or blender.
Transfer to a squeeze bottle and place in your refrigerator.

Dry Ingredients

Mix the flour, dark brown sugar, baking powder, baking soda, and salt in a large mixing bowl.
Slice the butter into chunks and mix them into the dry ingredients.
Cut the butter into the dry ingredients with a butter cutter until the butter is the size of peas.
Put the bowl with the dry ingredients in your freezer for 15 minutes.
Preheat your oven to 400°.
Line your baking sheet with parchment paper.

Combine the Wet and Dry Ingredients

Using the "tine method" (see video in step by step instructions above), combine the wet ingredients into the dry ingredients until the ingredients are wet but still pea sized.
After you have added the wet ingredients to the dry ingredients, add half of the frozen cinnamon clusters by scattering them around the top of the dough and pressing them in lightly.
Flip the dough and scatter the other half of the clusters around the dough and press them in lightly.

Form the Scones

Gently flip and press the ingredients in the bowl until they form one log.
Fold the log in half and move it to a silicone mat.
Using the guide of the measured circles on a silicone mat or a 7" ring, form the dough into a 7" circle by gently pressing from the center of the dough to the edges. Try not to have any cinnamon cluster on the edges of the dough.
If using a 7" ring, swirl the ring around the dough a few times to firm the edges. If forming by hand, press the edges of the dough lightly with the flat side of a long knife to firm the edges.
Use a long serrated knife to make four equal cuts through the center of the dough to divide the dough into eight scones.
Slide the flat edge of the long knife under each scone and move it to the parchment paper on the baking sheet, leaving about 1" between each scone.

Bake the Scones

Place your baking sheet on a middle rack in your oven at 400° and bake for14 minutes.
Halfway through, check the scones to see if they are burning on one side. If so, turn the baking sheet around continue to bake.
The scones are done when their centers feel slightly firm, not liquidy. If not, bake for another 1 or 2 minutes.
Remove the baking sheet from the oven and move the scones to a cooling rack with the flat edge of a long knife or a spatula.

Ice the Scones

Heat the cinnamon cluster slurry you set aside until it becomes liquidy.
Using a silicone brush, dab the slurry on the top of each scone while they're still hot.
In a stand mixer with a flat blade or with a hand mixer, beat the powdered sugar, melted butter, and heavy cream until smooth. Add enough heavy cream to bring it to the consistency of cake frosting.
Once the scones have cooled, use a spoon to spread frosting on each scone, swirling it slightly to pick up some of the cinnamon slurry on the top of each scones.
Optionally, you can sprinkle a dash of cinnamon powder on each scone after it is iced.

Storage

Cover any scones that will not be eaten right away. They will last about 2 days without refrigeration, about 5 days in your refrigerator, and about 3 months in your freezer.
Let the scones cool completely before covering them with plastic wrap,
To thaw frozen scones, let them come to room temperature (about 30 minutes). Do not microwave them to thaw.

Notes

*You can substitute 2%, Almond, Coconut, or Soy Milk for Whole Milk.

**You can substitute light brown sugar or granulated sugar. For a restricted sugar diet, you can put as little as 1 tbsp of sugar.

***You can use as much as 6 or as little as 2 Tbsps of butter .

****For a vanilla apple glaze, use apple juice instead of milk.

Nutrition