Name: Cinnamon Roll Scones Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups all-purpose flour; 2/3 cup white sugar; 1 tsp salt; 1 tsp cinnamon; 2 tbsps baking powder; 2/3 cup butter, softened; 2 cups whipping cream (or heavy cream); 1/2 cup brown sugar; 1/2 tsp cinnamon; 1/2 cup raisins (optional); 2 tbsps soft butter, divided; 2 cups powdered sugar; 3 tbsps soft butter; cream or milk, enough to make frosting pourable

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Introduction

Cinnamon Roll Scones bring together the comforting flavors of cinnamon rolls with the flaky texture of traditional scones. These sweet, buttery treats are perfect for breakfast or a cozy afternoon snack. With a simple homemade cinnamon swirl and a creamy glaze, they’re sure to become a household favorite.

The image shows several triangular scones arranged closely together on white parchment paper resting on a baking tray. Each scone has two layers of a light golden-brown baked dough with a slightly crumbly texture. The top layer is generously covered with a thick, glossy white icing that drips softly over the edges, creating a smooth contrast against the rough surface of the scones. The scones appear warm and fresh out of the oven, with a few visible cracks in the dough adding to their rustic look. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
2/3 cup white sugar
1 tsp salt
1 tsp cinnamon
2 tbsps baking powder
2/3 cup softened butter
2 cups whipping cream (or heavy cream)
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup raisins (optional)
5 tbsps soft butter, divided
2 cups powdered sugar
Cream or milk (for glaze)

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit.
Step 2: In a stand mixer, combine the flour, white sugar, 1 tsp cinnamon, salt, and baking powder.
Step 3: Add the 2/3 cup softened butter and mix until the mixture resembles fine crumbs.
Step 4: Using the paddle attachment, slowly add the whipping cream and stir until just combined. Avoid overmixing.
Step 5: Remove the dough from the bowl and knead a few times on a floured surface, shaping it into a large ball. Divide the dough in half.
Step 6: Roll each half into a 10-inch circle.
Step 7: Spread 2 tablespoons of soft butter evenly over one circle.
Step 8: Sprinkle brown sugar, 1/2 tsp cinnamon, and raisins (if using) evenly over the buttered dough.
Step 9: Place the second dough circle on top and seal the edges well.
Step 10: Cut the layered dough into 12 triangular scones.
Step 11: Place the triangles on parchment paper, tucking in the corners slightly to maintain shape.
Step 12: Bake for 15-20 minutes, until the tops and sides are lightly browned.
Step 13: While cooling, combine powdered sugar, remaining 3 tablespoons of soft butter, and enough cream or milk to make a pourable glaze.
Step 14: Spread the glaze over the warm scones and serve.

Tips & Variations

For extra flavor, toast the raisins lightly before adding them into the brown sugar mixture.
Swap raisins for chopped nuts or dried cranberries for a different twist.
Use maple syrup instead of cream in the glaze for a richer taste.
Make sure not to overmix the dough to keep the scones tender and flaky.

Storage

Store the cinnamon roll scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones without glaze wrapped tightly for up to a month. Reheat in a warm oven and add fresh glaze before serving for best results.

How to Serve

A close-up view of several freshly baked scones arranged on a baking sheet lined with parchment paper, each scone is light brown with a slightly rough and crumbly texture, and they are generously covered with a thick, smooth layer of white glaze icing that drips and spreads unevenly over the tops and sides. The scones have a soft but firm look, with visible cracks and a golden-brown edge. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones dairy-free?

Yes, substitute the butter with a dairy-free margarine and use coconut cream or a non-dairy milk in place of whipping cream. Adjust consistency as needed.

Can I prepare the dough ahead of time?

You can prepare the dough, wrap it tightly, and refrigerate for up to 24 hours before baking. Let it come to room temperature before rolling and assembling.