Cinnamon Roll Scones
These soft and buttery scones are not only loaded with cinnamon chips AND cinnamon brown sugar filling, but they're also drizzled with the most to-die-for brown butter icing!
Ingredients
Cinnamon Brown Sugar Filling:
- ½ cup brown sugar
- 2 Tablespoons all-purpose flour
- 1 Tablespoon cinnamon
- 3 Tablespoons unsalted butter softened
Dough:
- 2 ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 8 Tablespoons unsalted butter cold*
- 2 ounces cream cheese cut into small cubes
- ¾ cup cinnamon chips
- ⅓ cup heavy cream
- ⅓ cup Greek yogurt or sour cream
- 1 egg
- 1 teaspoon vanilla
- 2 Tablespoons heavy cream or milk for brushing scones
Brown Butter Icing:
- 3 Tablespoons salted butter
- 1 ¼ cup powdered sugar
- 4-5 Tablespoons heavy cream or milk
Instructions
Make the Filling:
- In a medium bowl, stir the brown sugar, flour, cinnamon, and butter together until it forms a paste; set aside.
Make the Dough:
- Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk the flour, sugar, baking powder and salt together. Grate the butter on top of the dry ingredients. Add the cream cheese. Then use a fork or pastry blender to cut the butter and cream cheese into the flour. The mixture should resemble coarse crumbs. Stir in the cinnamon chips.
- In a medium bowl, whisk the heavy cream, yogurt (or sour cream), egg, and vanilla together until combined. Pour wet ingredients over the dry ingredients, and stir with a spatula until dough comes together. You might need to use your hands to mix the rest of the loose flour into the dough.
Assemble the Scones:
- Turn dough out onto a floured surface, and with floured hands, work dough into a ball. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons milk.
- Roll dough out into a 7"x14" rectangle. Spread the filling evenly over the bottom half of the rectangle (see photo above). Fold the bare half over the filling, then pinch the ends together.
- Using a sharp knife or bench scraper, cut dough disc into 8 even wedges. Place them on the baking sheet 2 inches apart, and freeze for 15 minutes.
- Preheat the oven to 400ºF. Brush the tops of the scones with cream/milk. Bake for 18-23 minutes, or until golden brown around the edges and lightly browned on top. Remove from the oven and allow scones to cool slightly while you make the icing.
Make the Icing:
- In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it'll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
- Once browned and nutty, turn off the heat and whisk in the powdered sugar and cream/milk until smooth.
- Drizzle the icing over the scones. Serve and enjoy!
Notes
*I recommend freezing the butter for 15-20 minutes so that it's really cold.
**Scones are best when served fresh on the day they're baked. Leftover scones keep well in an airtight container at room temperature for 2 days, or in the refrigerator for 5 days. Reheat scones in the microwave for 20-30 seconds.