Cinnamon Roll Scones

Do you ever get in a  breakfast rut where you tend to eat the EXACT.  SAME.  FOODS.  over and over?  Let me tell you, these Cinnamon Roll Scones will explode your breakfast rut!  They’re so special, you’ll want to make these scrumptious morsels a frequent addition to your breakfast (or anytime) repertoire.

If you’re not familiar with scones, they are similar in texture and consistency to biscuits, and you can make them sweet or savory by what you add to them.  Some possible additions are fresh or dried fruits, cheeses, pesto, nuts or jam.  Then you can eat them plain or top them with a glaze or frosting, or serve them with jelly, regular or flavored butter, cream or cream cheese spreads.  Of course, what you put on them, if anything, depends on how they’re flavored.

My current favorite scone flavor is definitely these Cinnamon Roll Scones, which are filled with cinnamon and cinnamon chips, and topped with a powdered sugar glaze.

INGREDIENTS:

• 3 1/4 cups flour
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 3/4 cup butter (12 Tablespoons)
• 1 cup of milk plus 1 Tablespoon of lemon juice or vinegar (buttermilk substitute)
• 2 teaspoons vanilla
• 1 cup of cinnamon chips

Another wonderful thing about scones is that they use baking powder or self rising flour, so they are a super quick bread to make, and you don’t have to wait long to enjoy them.  Here’s how you make them:  Mix together the flour, sugar, baking powder, baking soda, salt and cinnamon.  Once that’s mixed, cut in the butter till the mixture is crumbly like a pie crust.  A pastry blender works nicely to cut in the butter, but criss-crossing two butter knives through the flour and butter mixture works just as well too.

Then mix together the milk, lemon juice and vanilla.  Mixing the lemon juice (or you can use vinegar instead of the lemon juice) with the milk, makes an easy substitute for buttermilk, which most of us don’t always have on hand.

Stir the wet mixture into the dry, and then stir in the chips.  Don’t over stir the mixture, or your dough will get tough.

After a few stirs, put the mixture out onto a floured surface, and gently knead for just a minute, till everything comes together.

Divide up the dough into two equal size balls.

Then roll the balls into two 7 to 8 inch circles (around an inch thick), and cut into 6 or more wedges each.  Place them onto a lightly greased baking sheet, or on parchment paper (on a baking sheet).  Stick in freezer for 15 to 30 minutes.   I’ve heard that this incorporates everything nicely and makes fluffier scones.   🙂   Just don’t use a glass baking dish, because the temperature change can make it break.

Bake in a preheated 425 degree oven for around 20 minutes or till golden.  I like to re-cut the wedges when the scones first come out of the oven.  These are wonderful plain, with a good cup of coffee or tea, or a glass of milk.  However, adding a layer of sweetness makes these a really extra special treat.  A simple powdered sugar glaze works wonderfully.

POWDERED SUGAR GLAZE

• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 Tablespoons milk
• pinch of salt

Stir together the powdered sugar, milk, vanilla and salt, and then using a pastry brush, thoroughly coat the fresh out of the oven scones.

 
If you’d rather use a thicker fancier frosting, store bought vanilla frosting can be microwaved for just a few seconds, and drizzled over your beautiful scones.  It makes them look fancy, but they sure don’t need it for the flavor.  The scones are fragrant, lightly sweet, and perfect with just the light powdered sugar frosting glaze.

My family gobbles these up like you wouldn’t believe!  My daughter said they were the “best thing ever” (and she’s my picky eater)!

These wonderful baked morsels taste amazing anytime, but make sure you try them while still warm from the oven, it’s a chance not to miss!

This recipe makes a dozen large size scones, and while the traditional shape is a wedge, you could spread your dough and cut it into any shape!
Modified from Taste of Home