Cinnamon Roll Scones

Cinnamon Swirl Scones on a plate with cinnamon sticks

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4.84 from 36 votes

Best served warm, this recipe puts a lovely cinnamon roll twist on flaky, buttery scones.

Course Dessert

Cuisine American

Keyword Cinnamon, dessert, rolls

Prep Time 15

Cook Time 20

Total Time 35

Servings scones

Calories 380

Author Erren Hart

Ingredients

FOR THE SCONES:

3 cups all-purpose/plain flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
4 oz cold butter (½ cup, 1 stick, 8 tablespoons), cut into small cubes
1 cup whipping cream or milk, plus extra for brushing
1 teaspoon vanilla
2 large eggs

FOR THE FILLING:

2 tablespoons granulated sugar
2 teaspoons cinnamon
2 tablespoons butter melted

FOR THE GLAZE:

1 cup powdered sugar
2 tablespoons butter melted
3 to 5 tablespoons milk
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 375°F/190°C
Line a cookie sheet with parchment paper.
Sift together the flour, sugar, baking powder, and salt in a large bowl.
Cut the butter into the flour mixture until it resembles coarse bread crumbs.
Whisk the cream, eggs, and vanilla together in a separate bowl. Add this to the flour mixture and stir to bring the dough together. If the mixture seems too dry add more cream until the dough comes together.
Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times. Roll the dough out into a rectangle about 10-x-14-inches.
In another bowl, combine the filling ingredients and spread ithe mixture over the dough. Roll the dough up tightly from the 10-inch side.
Slice the dough into 8 rounds and place them on a parchment-lined cookie tray.
Brush the tops of the scones with cream or milk.
Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.

For the glaze:

In a mixing bowl whisk together the 2 tablespoons of milk, the melted butter powdered sugar, and vanilla extract.
Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
Once the scones have cooled ten minutes, drizzle with the glaze and serve.

Notes

If you are outside the US or Canada, Please use the Metric recipe (by clicking the metric button above the ingredients in the recipe). Ingredients like flour and butter are different from country to country. The metric recipe is not a conversion but a recipe that differs according to the ingredients available in your region (when I lived in the UK, I created the metric recipe using European ingredients). Happy Baking!

Don't soften your butter. Cold butter makes scones rise higher.
For a fruity twist, try adding raisins to the dough before rolling.
If you have a hot kitchen, try freezing your butter before making scones.

Nutrition