These easy-to-make scones have a cinnamon-spiced dough with cinnamon roll filling. Topped with sprinkles and SO easy to make! These homemade scones are crisp on the outside, but soft on the inside. Store bought does not even compare!
Cinnamon Roll Scones
Print RecipeIngredients
- SCONES:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1-1/2 teaspoons ground cinnamon
- 6 tablespoons white granulated sugar
- 1/2 cup cold, unsalted butter, cubed
- 1 egg
- 1 tablespoon vanilla extract (I used Rodelle Bakers Extract)
- 1/2 cup heavy cream
- FILLING:
- 1 tablespoon soft or partially melted butter
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- TOPPING:
- 1 egg
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon sprinkles or raw sugar
Instructions
Preheat oven to 375-degrees. Spray a scone pan with baking spray or line a large cookie sheet with parchment paper and set aside.
SCONES: Sift the flour, baking powder, salt, nutmeg, cinnamon and sugar in a large bowl. Use a pastry cutter to cut the cold butter into the flour mixture. In a small bowl, whisk together the egg, vanilla extract and heavy cream. Stir the wet ingredients into the dry ingredients and mix until just combined. Divide the dough into two equal halves and press each half out onto a lightly floured surface into 8-inch circles.
FILLING: in a small bowl combine the brown sugar and cinnamon. On one half of the scone dough spread the melted butter, leaving the outer edges bare. Add the filling on top of the butter and top with the other half of the dough. Gently press the the two halves together, by pressing together the outer edge. Cut into 8 pie shaped slices and transfer to prepared cookie sheet.
TOPPING: In a small bowl, whisk together the egg, cream and vanilla extract. Use a pastry brush to lightly brush the top of each scone. Sprinkle the sprinkles or raw sugar on top of each scone.
Bake scones in 375-degree oven for 20-24 minutes or until lightly golden brown on top. Remove baked scones from the oven and let set for several minutes on the baking sheet before transferring to a wire rack to finish cooling.
Notes
Scones can be topped with sprinkles or raw sugar, or if you prefer you can top the scones with a vanilla icing after they have baked and cooled. Store scones in an airtight container at room temperature for up to 4-5 days.
PIN ME!! ↓
No Comments