I love homemade cinnamon rolls. For me, they are totally worth the effort. I love a warm cinnamon roll straight from the oven slathered in a cream cheese frosting. YUM! Now I'm drooling!
This recipe combines two of my favorites- cinnamon rolls and scones. These scones can be made when you are craving cinnamon rolls but don't have the time to make them.
These scones have a wonderful brown sugar/cinnamon mixture that is kneaded lightly into the dough. This creates delicious cinnamon swirl throughout the scones. Then, to make a good thing even better, there is a DELICIOUS cream cheese frosting on top.
I had the scones two ways... with and without the frosting. They are fantastic either way, so if you want to save a few calories, you could omit the frosting. But for me... I like to go all out! :)
Iced Cinnamon Bun Scones
Food & Wine Annual 2004
2/3 cup brown sugar
1 stick cold unsalted butter, cut into 1/2 inch dice, PLUS 2 TBSP softened
1 1/4 tsp cinnamon
3 cups AP flour, plus more for dusting
1/3 cup sugar
1 TBSP baking powder
1/2 tsp salt
1 cup heavy cream
1 large egg
1 tsp vanilla
1/4 cup cream cheese, softened
1 tsp lemon juice
2 cups powdered sugar
Preheat oven to 425. Line a large baking sheet with parchment paper.
Mix brown sugar, 2 TBSP softened butter, and 1 tsp cinnamon until soft crumbs form. Set aside.
Mix flour, sugar, baking powder, salt, and 1/4 tsp cinnamon. Add diced butter and mix until pea-sized crumbs form. Make well in center and add cream, egg, and vanilla. Stir with a wooden spoon until a firm dough forms. Sprinkle brown sugar mixture over the top and knead into dough until it is just incorporated, leaving some streaks.
Turn dough out onto lightly floured surface and knead 3 times. Pat dough into 8" roun. Cut the round into 8 wedges and transfer to baking sheet. Refrigerate 10 minutes.
Bake the scones for 18-20 minutes or until they are nicely browned.
In a medium bowl, beat the cream cheese with the lemon juice. Add powdered sugar and beat until smooth. Spread the icing over warm scones.