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cinnamon roll scones

Cinnamon Roll Scones

Michele Pesula Kuegler
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Servings 8

Ingredients
  

  • 2 tablespoons unsalted butter room temperature
  • 2/3 cup light brown sugar
  • 1-1/2 teaspoons cinnamon
  • 5 tablespoons unsalted butter chilled
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk*
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • FROSTING
  • 4 tablespoons unsalted butter room temperature
  • 1-2 cups powdered sugar
  • skim milk
  • 1 teaspoon vanilla extract

Instructions
 

  • SCONES
  • Preheat the oven to 400°F.
  • Line baking sheet with parchment paper.
  • In a small bowl blend brown sugar with 2 tablespoons of softened butter and 1 teaspoon of cinnamon with a pastry blender until soft crumbs form.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and remaining cinnamon.
  • Add 5 tablespoons chilled butter, and blend with pastry blender until butter is reduced to the size of peas.
  • Whisk buttermilk, egg yolk, and vanilla in a 2-cup liquid measuring cup or small bowl.
  • Add liquids to dry ingredients; mix until dough forms a ball.
  • Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
  • Place dough on a lightly floured surface and press into an 8-inch round.
  • Cut into 8 wedges. Transfer wedges to a rimmed, parchment paper-lined cookie sheet.
  • Bake for 15-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
  • Serve warm with frosting.
  • FROSTING
  • Combine 4 tablespoons butter, 1 cup of sugar, and vanilla using a hand mixer.
  • Add milk 1 tablespoon at a time until desired consistency is reached.
Keyword cinnamon roll scones