This recipe for Cinnamon Swirl Scones combines two classics – flaky, buttery scones & cinnamon buns – a combination made in heaven!
My son loves cinnamon and so do I. My husband is always telling me that cinnamon is not always the answer when I’m creating new recipes. Maybe it’s not, but sometimes, it really is the only answer!
After watching a cooking show with me, my five year old son requested cinnamon buns for breakfast. I didn’t have 3-4 hours to make classic cinnamon rolls, so I went to work to create a quick alternative.
This recipe was the end result and this time, cinnamon really was the only answer!
These are scones are soft and crispy – just like a scone should be! How could these not be good though?
You get this delicious cinnamon and sugar swirled scone topped with the most delicious glaze! I’m sure these are going to be a new favorite baked good for me!
- 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.
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Cinnamon Roll Scones
Best served warm, this recipe makes puts a lovely cinnamon rolls twist on flaky buttery scones.
FOR THE SCONES:
- 3 cups all-purpose/plain flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- ½ cup cold butter cut into small pieces
- 1⁄4 cup whipping cream
- 1⁄2 cup milk plus extra for brushing
- 1 teaspoon vanilla
- 1 large egg
FOR THE FILLING:
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
FOR THE GLAZE:
- 2 tablespoons butter melted
- 1 cup powdered sugar
- 2 teaspoons cinnamon
- 3 - 5 tablespoons milk
- 1⁄2 teaspoon vanilla extract
Preheat the oven to 375°F/190°C
Line a cookie sheet with parchment paper.
In a large bowl, sift together the flour, sugar baking powder, and salt.
Cut the butter into the flour mixture until it resembles course bread crumbs.
In a separate bowl, whisk together, the cream, milk, vanilla and egg. Stir the wet ingredients until combined then turning out onto a lightly floured work surface to complete bringing it together with your hands. Press the dough out into a rectangle about 10-x-14-inches.
In another bowl combine the filling ingredients and Sprinkle the dough filling mixture. 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 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 2 tablespoons of the milk, the melted butter powdered sugar, cinnamon and 1/2 tsp 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.