Cinnamon Roll Scone
These scones combine the tender, flaky texture of traditional scones with the warm cinnamon-sugar filling and sweet glaze of your favorite breakfast treat!
Servings: 8
Equipment
- 2 Mixing bowls
- 1 Pastry cutter
Ingredients
Scones:
- 1 egg
- ¼ cup + 1 tbsp heavy cream
- ¼ cup greek yogurt
- ½ cup unsalted butter cold and cubed
- 2 ¼ cups all-purpose flour
- ¼ cup cane sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Cinnamon Sugar Filling
- 2 tablespoon unsalted butter melted
- ¼ cup light brown sugar
- 1 tablespoon cinnamon
Icing
- ½ cup confectioner's sugar
- 1 teaspoon vanilla extract
- 2 tablespoon heavy cream or whole milk
Instructions
- In a medium-sized mixing bowl, mix the dry ingredients.
- Cut the cubed butter into the dry ingredient mixture using a pastry cutter, until the butter is pea-sized.
- In a seperate mixing bowl, whisk together the egg, heavy cream, greek yogurt, and vanilla.
- Add the wet ingredients to the dry ingredients and lightly knead unitl a ball forms.
- Using a rolling pin on a lightly floured surface, roll the dough into a rectangle.
- Melt the cinnamon sugar filling mixture over low heat on the stove, or in the microwave.
- Spread the cinnamon filling mixture over the dough. Tightly roll the dough starting from the long end of the dough, like you would with a cinnamon roll.
- Wrap the dough in plastic wrap and refrigerate for 1.5 hours. 15 minutes before taking the dough out, preheat the oven to 400 degrees.
- Cut the dough diaganally into 8 triangles and place on a baking sheet lined with parchment paper.
- Bake at 400 for 12-15 minutes, until the scones are golden brown.
- While the scones are baking, mix the confectioners sugar, vanilla, and heavy cream/milk in a small bowl and set aside.
- Once scones are cool, put the icing in a small plastic bag and cut the tip off of one corner of the bag. Ice each scone.
- Enjoy!
