Cinnamon Roll Scones
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Cinnamon Roll Scones
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| Servings | Prep Time |
| 12scones | 20minutes |
| Cook Time |
| 10minutes |
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Ingredients
Scones
- 2cups Self-Raising Floursifted
- 1 1/2cups Thickened Cream
Cinnamon Roll Filling
- 40g Buttermelted
- 1tbsp Brown Sugar
- 2tbsp Ground Cinnamon
Icing
- 1cup Icing Sugar
- 1/4cup Thickened Creammore if required
- 1tsp Vaniila Extract
Instructions
- Pre-heat a fan-forced oven to 245° C (475° F).
- Add flour to a large bowl and using a wooden spoon to mix, gradually add the cream while stirring.
- When combined, tip the dough onto a lightly floured surface and gently knead to make sure the dough is still combined and holds together.
- Roll the dough into a rectangle shape about 6 – 7 mm (1/4 inch) thick.
Cinnamon Roll Filling
- Pour melted butter onto the dough and using a brush, spread the butter to fully cover the dough, from edge to edge.
- In a small bowl, mix the brown sugar and cinnamon. Stir to fully combine.
- Sprinkle the cinnamon filling onto the dough. I find this step easiest to do by using a sifter to spread the cinnamon filling.
- Begin rolling the dough by starting at the long edge of the dough.
- Once the dough is fully rolled, cut into slices about 4 cm (1 1/2 inches) thick.
- Place slices onto a baking tray lined with baking paper. Leave a gap between slices as the will expand as they cook.
- Place in oven and cook for about 10 minutes or until lightly browned. Remove from oven and allow to cool and firm for about 10 minutes before adding the icing.
Icing
- In a medium bowl, add icing sugar, thickened cream and vanilla extract and mix until well combined and a smooth texture.
- Drizzle the icing over the top of the scones and serve either warm or cool. Note: Add extra cream to the icing if you need to make it more runny to drizzle.
- Store scones in airtight container.