Cinnamon roll scones |

Posted on

7 October 2014


The Bakealogue

Cinnamon roll scones

Cinnamon roll scones


All Purpose Flour: 2 cups (260 grams)
Unsalted Butter (cold and cut in cubes): 85 grams
Caster Sugar: 1 tbsp
Baking Powder: 1 tsp
Bicarbonate Soda: 1/2 tsp
Salt: 1/4 tsp
Buttermilk: apprximately 1 cup (may take less)
<strong>For the filling:</strong>
Unsalted Butter (at room temperature): 2 tbsp
Cinnamon Powder: 3 tsp
Caster Sugar: 4- 5 tbsp


  • Pre-heat your oven to 200 degrees Celsius and have your baking tray ready lined with parchment paper.
  • In a bowl, mix together the dry ingredients i.e.. all purpose flour, caster sugar, baking powder and bicarbonate soda.
  • Add the cold unsalted butter and blend into the flour mixture until it resembles course crumbs. You can do this step in your food processor or simply use your hands.
  • Add the buttermilk (if you do not have buttermilk just combine 1 tbsp vinegar or lemon juice in 1 cup of whole milk and let it stand for 5 minutes) to the flour mixture a little at a time until it starts to form a dough. You may or may not need the entire 1 cup of buttermilk for this.
  • Lightly flour your kitchen counter. Roll out the dough until it forms a 8 x 11 inch rectangle.
  • With the help of a pastry brush, spread the 2tbsp of butter on top of the dough.
  • Combine the cinnamon powder and caster sugar in a bowl and mix well. Sprinkle all over the dough.
  • Gently roll the dough to form a log. Cut the log into 8 equal pieces. Place these in your baking dish.
  • Brush the top of each scone with a little milk or cream.
  • Bake the scones in your pre-heated oven at 200 degrees Celsius until a skewer inserted in the centre of the scone comes out clean. This takes approximately 20 minutes depending on your oven.
  • Allow the scones to cool completely before glazing them.
Cooks Note

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