Looking for a twist on classic scones? Cinnamon Roll Swirl Scones are the perfect mixture of an afternoon tea classic and sweet indulgence. Best served warm with English Breakfast, Chai, or Earl Grey Teas.
This might be my favorite thing you've ever made outside of sweet potato scones! - Darryl Sykes
As someone obsessed with afternoon tea, I am always eager and excited to add new finger food recipes to my repertoire. As we are in October aka one of the best months of year in the best season of the year, I decided to share Autumn-inspired recipes you too can make! Enter cinnamon roll swirl scones inspired by Erren's Kitchen. Cinnamon is such an amazing Autumn flavor. This recipe tastes absolutely yummy and is perfect for breakfast, a snack, dessert or better yet afternoon tea!
Cinnamon Roll Scones
Section 1: Ingredients
3 cups all-purpose/plain flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 stick of cold butter cut into pieces
1 cup of milk (I used oat milk, but you can also use whipping cream and animal milk) and extra for brushing
1 teaspoon vanilla
2 large eggs
3 tablespoons granulated sugar
4 teaspoons cinnamon
3 tablespoons of brown sugar
4 tablespoons melted butter
1 cup powdered sugar or 1/2 cup of granulated sugar and 2 teaspoons of corn starch
2 tablespoons melted butter
3 to 5 tablespoons milk
1 teaspoon vanilla extract
Section 2: Directions
Preheat the oven to 375°F/190°C
Line a cookie sheet with parchment paper or prep with olive oil.
Sift together the flour, sugar, baking powder, and salt in a large bowl or stand mixer.
Cut the butter into the flour mixture until it resembles coarse bread crumbs.
Whisk the cream, eggs, and vanilla together in a separate bowl. Add this to the flour mixture and stir to bring the dough together. If the mixture seems too dry add more cream until the dough comes together. The dough should be sticky and wet.
Scoop the mixture out onto a lightly floured surface and with floured hands, lightly knead and fold only a few times (no more than 5 times). You don/t want to overwork scone dough. Roll the dough out into a rectangle about 10-x-14-inches.
In another bowl combine the filling ingredients and sprinkle the dough filling mixture. Roll the dough up tightly from the 10-inch side.
Slice the dough into 12 rounds and place them on a parchment-lined cookie tray or olive oiled tray.
Brush the tops of the scones with cream or milk.
Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.
For the glaze:
In a mixing bowl whisk together the milk, the melted butter, powdered sugar (granulated sugar and corn starch if using replacement), and vanilla extract.
Add in more milk as needed 1 teaspoon at a time until it is the desired consistency and chill for about ten minutes.
Once the scones have cooled ten minutes, drizzle with the glaze and serve. Scones pair great with English Breakfast, Earl Grey, or Chai teas but any tea or hot drink suffices.
After you make this amazingly tasty recipe, leave a comment below and share your experience in preparing the recipe! The Socialite Tea Co. will be sharing season-specific recipes for you to enjoy. Next we have Apple Pie Scones with Faux Clotted Cream. Follow us on Instagram to see more!
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