Cinnamon Swirl Scones
These are so wonderful and warm and cinnamon filled! We eat these with extra icing, of course, you won’t be able to eat just one single scone.
If you enjoy recipes like this one, you may also like Homemade Cinnamon Rolls with Cream Cheese Icing or Air Fryer Apple Cinnamon Rolls.
Cinnamon Swirl Scones
Cinnamon Swirl Scones ~ Delightful Cinnamon Dessert
Cinnamon Rolls are a favorite for those chilly fall weekends and today I’m sharing Cinnamon Swirl Scones from the Tate’s Bake Shop, Baking for Friends cookbook. These are just as tasty as cinnamon rolls but a little quicker and a little easier than your typical sweet roll.
Tate’s Bake Shop is the premier gourmet bakery in the Hampton’s and now the proprietor, Kathleen King has put together her best loved recipes to share with family and friends. Over 120 recipes and I tell you, I would gladly eat every one!
from Baking for Friends by Kathleen King
Ingredients Needed:
Filling:
- salted butter at room temperature
- dark brown sugar
- ground cinnamon
Dough:
- all purpose flour
- sugar
- baking powder
- salt
- cold salted butter, cut into ½-inch cubes
- dark raisins (I left the raisins out but add them if you like)
- half and half
Icing:
- powdered sugar, sifted
- water
(I doubled the icing, we like lots of icing!)
How To Make:
Position the oven racks in the top third and center of the oven and preheat the oven to 375°F.
Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
To make the filling: In a small bowl, mix the butter, brown sugar and cinnamon until smooth.
To make the dough: In a large bowl, whisk together flour, sugar, baking powder and salt.
Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea-sized pieces of butter.
Do not overmix.
Mix in the raisins.
Stir in the half and half and mix just until the dry ingredients are moistened.
On a lightly floured work surface, roll out the dough into a 17-by-12-inch rectangle about 1/4 inch thick.
Spread the cinnamon filling evenly over the top of dough, leaving a 1/2-inch border on all four sides.
Starting at a long side, tightly roll the dough up into a log.
Cut the dough into 2-inch slices and arrange them, cut sides up, 4 inches apart on the prepared baking sheets.
Bake, switching the positions of the baking sheets from front to back and top to bottom halfway through baking, until the rolls are slightly golden, 25 to 30 minutes.
Let cool on the pans for 10 minutes.
To make the icing: In a small bowl, mix the powdered sugar and water with a fork until smooth.
Drizzle over the buns.
Serve warm or let cool to room temperature.
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Cinnamon Swirl Scones
These are so wonderful and warm and cinnamon filled! We eat these with extra icing, of course, you won't be able to eat just one single scone.
Servings: 8
Calories: 660kcal
Ingredients
Filling:
- 8 tablespoons salted butter at room temperature
- ½ cup dark brown sugar
- 1 tablespoon ground cinnamon
Dough:
- 4 cups all purpose flour
- ⅓ cup sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 8 tablespoons cold salted butter cut into ½-inch cubes
- 1 cup dark raisins I left the raisins out but add them if you like
- 1 ¾ cups half and half
Icing:
- ½ cup powdered sugar sifted
- 1 tablespoon plus 1 teaspoon water
Instructions
- Position the oven racks in the top third and center of the oven and preheat the oven to 375°F.
- Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
- To make the filling: In a small bowl, mix the butter, brown sugar and cinnamon until smooth.
- To make the dough: In a large bowl, whisk together flour, sugar, baking powder and salt.
- Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea-sized pieces of butter.
- Do not overmix. Mix in the raisins.
- Stir in the half and half and mix just until the dry ingredients are moistened.
- On a lightly floured work surface, roll out the dough into a 17-by-12-inch rectangle about ¼ inch thick.
- Spread the cinnamon filling evenly over the top of dough, leaving a ½-inch border on all four sides.
- Starting at a long side, tightly roll the dough up into a log.
- Cut the dough into 2-inch slices and arrange them, cut sides up, 4 inches apart on the prepared baking sheets.
- Bake, switching the positions of the baking sheets from front to back and top to bottom halfway through baking, until the rolls are slightly golden, 25 to 30 minutes.
- Let cool on the pans for 10 minutes.
- To make the icing: In a small bowl, mix the powdered sugar and water with a fork until smooth.
- Drizzle over the buns. Serve warm or let cool to room temperature.
Nutrition
Serving: 1g | Calories: 660kcal | Carbohydrates: 94g | Protein: 9g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 720mg | Fiber: 3g | Sugar: 40g