Before I was pregnant with Sophie, I could have cared less about cinnamon rolls. They have never been my favorite - I found them kind of dry and flavorless. I really don't know what the hell was wrong with me, honestly. That all changed with an intense craving for cinnamon rolls that persisted throughout my pregnancy with her, and has lasted ever since. I would eat them every day, no joke.
A few weeks ago I was in the mood for cinnamon rolls, but my family didn't feel like waiting the two hours it takes to whip up a batch. Aaron said something about scones, and I fired up the old search engine, because I knew somewhere out there, someone had combined these two things into one, fabulous recipe, and I was right!
In a guest post on Erin's blog, Cassie from Bake Your Day had posted this recipe for cinnamon roll scones that were a huge hit in our house, to say the least. Gabbie cried when they were gone, she liked them so much. Even she-who-doesn't-eat-anything ate an entire one by herself. Now that I'm bringing them up again, I may have to make them this weekend!
Cinnamon Roll Scones
Source: Cassie/Bake Your Day, on Dinners, Dishes, and Desserts
For the scones:
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 c. plus 2 Tbsp. sugar
1/4 tsp. cinnamon
6 Tbsp. unsalted butter, cold and cut into small pieces
1/2 c. buttermilk (or sour milk)
1 tsp. pure vanilla extract
For the filling/topping:
1/3 c. sugar
1/3 c. brown sugar
2 tsp. cinnamon
Preheat your oven to 400 degrees F. Line a medium baking sheet with parchment paper or a silicone baking mat.
Combine the flour, baking soda, baking powder, salt, sugar, and cinnamon in a large bowl and combine well with a whisk. Cut the butter into the dry ingredients using a pastry cutter, two knives, or your fingers, until the mixture is crumbly.
In a small liquid measure, combine the buttermilk and vanilla. Create a well in the dry ingredients and pour in the milk mixture. Gently stir the dough with a fork until just combined; do not over-mix!
Combine the fililng ingredients in a small bowl and crumble most of it into the dough. Gently knead the mixture into the dough, leaving some visible streaks to resemble the swirl of a cinnamon roll.
Transfer the dough to the prepared baking sheet, forming a circle about 8 inches in diameter and 1 inch thick. Sprinkle the remaining topping over the dough and cut into 9 wedges, separating them slightly to leave space for baking.
Bake for 15 to 18 minutes. Top with icing, made from powdered sugar, milk, and vanilla if desired. (As you can see from the picture, above, we definitely desired, but I have to say that they were nearly as good without the icing, and we didn't put any on those we saved for later.)