Alice's Tea Cup Cinnascones
Scones shaped like cinnamon rolls
Servings 10 scones
Cost 5
Ingredients
Filling
- 4 tablespoons salted or unsalted butter (56 grams)
- ½ cup packed brown sugar (100 grams)
- 1 ½ teaspoons ground cinnamon
- 1 pinch salt only if using unsalted butter
Dough
- 3 ½ cups flour (420 grams)
- ½ cup sugar (100 grams)
- ¾ teaspoon baking soda
- 1 ¾ teaspoons baking powder
- ¼ teaspoon salt if using salted butter, ¾ tsp if using unsalted
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoons ground nutmeg
- 10 tablespoons butter, cold (salted or unsalted) (140 grams)
- ½ cup buttermilk plus more as needed
- ¾ teaspoon almond or vanilla extract
- ¼ cup heavy cream for brushing scones
Icing
- 1 cup confectioners' sugar
- 2 ½ tablespoons whole milk (or you can use a little cream)
- ½ teaspoon almond or vanilla extract
Instructions
- Preheat oven to 400 degrees F. Have ready a parchment lined baking sheet.
- Prepare the filling first. In a microwave-safe bowl, soften 4 tablespoons of butter using one of the lower power settings. Add the brown sugar and cinnamon and stir to make a paste. Set aside.
- In a mixing bowl or food processor, mix together flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
- With a flat grater, grate the cold butter into the dry mixture, stopping after every tablespoon or so to toss. The goal is to distribute the butter evenly. Alternatively, you can do this in your food processor.
- Make a well in the center and gradually add half the butter milk and the extract. Add remaining buttermilk gradually and mix with a heavy duty scraper (or your hands) until dough comes together. You can add more buttermilk as needed. Try not to add so much that the dough is wet. As you work it, the butter should absorb into the dough. However, you want it to stay cold as well.
- Turn dough out onto a pastry mat. Using a floured rolling pin, roll into a ½ inch thick rectangle. It should be around 10x11 inches.
- Spread the cinnamon paste over the rectangle.
- Starting at the 10-inch side, roll the dough tightly, evening it out as your roll, to make a long spiral cylinder. If the dough is starting to get soft, put the whole cylinder in the freezer for about 15 minutes.
- Using a sharp knife, slice the roll into 10 1-inch thick disks. Lay the disks on their side, two inches apart, on the parchment lined pan. Press them with the palm of your hand to flatten them to ½ inch thick or leave thick if you like.
- Using a pastry brush, brush the tops liberally with heavy cream.
- Put the scones in the hot oven and close the door.
- Reduce the heat to 350 and bake for 20 to 25 minutes (check at 15).
- Make the icing by combining confectioners' sugar, milk and extract. Whisk until smooth. Drizzle over scones.