Description
These Cinnamon Roll Scones combine the fluffy, tender texture of classic scones with the sweet, spicy swirl of cinnamon rolls. Perfect for breakfast or brunch, they feature a cinnamon-sugar filling rolled into buttermilk dough and topped with a smooth cream cheese glaze.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- â…“ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup cold butter, cubed
- ¾ cup buttermilk (or regular milk)
- 1 teaspoon vanilla extract
Cinnamon Filling
- 2 tablespoons butter, melted
- ½ cup brown sugar, packed
- 2 teaspoons ground cinnamon
Glaze
- 2 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (to reach desired glaze consistency)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Wet Ingredients and Form Dough: Stir in the buttermilk and vanilla extract until a dough forms. Be careful not to overmix to keep the scones tender.
- Shape Dough: Transfer the dough to a floured surface and press it into a half-inch thick rectangle for easy rolling and layering.
- Prepare Cinnamon Filling: In a small bowl, combine melted butter, brown sugar, and cinnamon, mixing well.
- Apply Filling: Spread the cinnamon mixture evenly over the rectangle of dough to create the characteristic swirl flavor.
- Roll and Cut Dough: Carefully roll the dough into a log shape. Using a sharp knife, cut the log into 8 to 10 even pieces. Arrange the scones on the prepared baking sheet, spacing them slightly apart.
- Bake: Bake the scones for 18-20 minutes until they are golden brown on top and cooked through.
- Prepare Glaze: While the scones bake, whisk together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable. Adjust milk amount to achieve desired consistency.
- Glaze and Serve: After removing the scones from the oven and allowing them to cool slightly, drizzle the cream cheese glaze over the warm scones. Serve immediately for best flavor and texture.
Notes
- For best results, keep butter cold when cutting into the flour mixture to ensure flaky scones.
- Buttermilk adds a slight tang and tenderness, but regular milk can be used as a substitute.
- Adjust cinnamon and sugar amounts to taste if you prefer a sweeter or spicier filling.
- Glaze can be stored separately and added just before serving to keep scones fresh longer.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
