Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Cinnamon Roll Scones Recipe & Video

Printer Friendly Page

I love Cinnamon Rolls. So much so that I've come up with my version of a non-yeast cinnamon roll, which I call Cinnamon Roll Scones. I think they're a quick and easy alternative when you're pressed for time. The scone dough is made with buttermilk which gives them a bread-like texture. Try to serve these Cinnamon Roll Scones warm from the oven, when they are good either plain or with a drizzling of a powdered sugar glaze

 

When you make scones do not over mix the dough, as this will result in a tough scone. That is why I prefer to make them by hand. (But you can successfully mix part of the dough in your food processor. That is, the dry ingredients can be mixed together in the food processor and then you can add the butter and pulse just until you have coarse crumbs.) Always have your butter cold and cut it into small cubes as this makes it much easier to blend it into the flour. Mix the buttermilk in by hand, even if using a food processor, as you do not want to over mix causing a tough scone. As always, scones are at their best shortly after baking and if you want a powdered sugar glaze, mix 1/2 cup (60 grams) powdered (confectioners or icing) sugar with 1-2 tablespoons of milk until you have a pourable glaze, and then drizzle over the top.

Buttermilk has a thick creamy texture with a rich and tangy buttery taste that makes these scones tender with a bread-like texture. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make an excellent buttermilk substitute by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of whole or reduced fat milk. Let stand at room temperature for about 10 minutes before using. Another option is to use buttermilk powder which can be found in some grocery stores or in specialty food stores.

Related Recipes You May Like

Homemade Doughnuts

Cinnamon Rolls (Buns)

French Toast

Apple Popover

Cinnamon Toast

Blueberry Pancakes

Cinnamon Roll Scones: Preheat oven to 400 degrees F (200 degrees C) and place oven rack in the middle of the oven. Butter or line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.) Add the buttermilk to the flour mixture and mix just until the dough comes together. (Do not over mix.)

Transfer the dough to a lightly floured surface and knead the dough gently and then roll into an 8 x 11 inch (20 x 28 cm) rectangle. Spread the softened butter over the dough. Sprinkle with the raisins, if using. In a small bowl stir together the brown sugar and cinnamon and sprinkle it evenly over the butter. Gently press the mixture into the dough and brush one edge of the 11 inch (28 cm) side of the dough with a little milk or cream (to seal the edges of the rolls). Roll the dough to form a log, starting at the end opposite the edge you brushed with milk or cream. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.) Slice the log into eight equal-sized pieces and place on the baking sheet. Brush the tops of the scones with a little milk or cream.

Bake for about 17-20 minutes or until a toothpick inserted in the middle of a scone comes out clean. Remove from oven and place on a wire rack to cool slightly. Best served warm from the oven, but they can be covered and stored at room temperature for a few days.

Makes 8 Cinnamon Roll Scones.

View comments on this recipe on YouTube

Cinnamon Roll Scones:

2 cups (260 grams) all purpose flour

1 tablespoon (15 grams) granulated white sugar

1 teaspoon (5 grams) baking powder

1/2 teaspoon (2.5 grams) baking soda

1/4 teaspoon salt

6 tablespoons (85 grams) cold unsalted butter, cut into pieces

3/4 - 1 cup (180 - 240 ml) buttermilk

Filling:

2 tablespoons (30 grams) unsalted butter, softened

1/3 cup (45 grams) currants or raisins (optional)

1/3 cup (70 grams) firmly packed light brown sugar

1 teaspoon (3 grams) ground cinnamon

 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC