Cinnascones

Cinnascones were inspired by a visit yesterday from my friends Cecilia and Jeff.   After a very enjoyable baking session, I did what I always do with guests interested in the subject, I took them over to my book shelf and started recommending cookbooks. One in particular was the Alice’s Tea Cup Cookbook, which I especially love for the pumpkin scone recipe that calls for a crazy ¼ cup ground ginger and ¼ cup cinnamon and still turns out delicious. But after they left, I honed in on another recipe from the book – Cinnascones.

Cinnascones

I needed to make something for breakfast this morning and since we had few ingredients in the house other than staples (which is strange because I’ve been to the grocery store almost every day this week), Cinnascones fit the bill. But I was a little worried. Would I really be able to roll scone dough into a cylinder? Scone dough is typically not perfect for rolling and the less handling the better.

But I tried it anyway, almost giving up because my dough was so dry, but reluctantly adding “buttermilk as needed” to get it to a point where it was manageable.

Cinnascones

Everything came together and my family had Cinnascones for breakfast. I even got a special compliment from Todd and Fuzz’s friend saying the scones were exceptional, so if you’re hesitant about shaping scones into cinnamon roll shapes, don’t be!

The original Cinnascone Recipe is on Harper’s site and your best bet is to use that one. The changes I made were to use vanilla bean paste instead of almond extract. I also forgot two tablespoons of butter, which is typically what happens when I try to bake before I’ve had coffee.

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Comments

  1. Martha in KS says

    Can’t wait to try these scones. They remind me of Cinnamon Roll Cookies. If you haven’t made these, give them a try!

    Cinnamon Roll Cookies

    My comments: Dough sticky so refrig well before patting into rectangle. Careful not to overbake – mine were a little hard, but softened overnight.

    For the filling combine:
    1/2 cup sugar
    2 Tbs ground cinnamon
    For the Dough whisk together:
    3 cup flour
    2 tsp baking powder
    1 tsp ground cinnamon
    1/2 tsp salt
    Cream, add
    2 sticks unsalted butter, softened – 1 C
    1 cup brown sugar
    2 eggs
    1 tsp vanilla
    For the icing combine
    1 cup powdered sugar
    1/4 cup warm water
    1/2 tsp powdered egg whites (didn’t use)

    1 Combine sugar and 2 T cinnamon for the filling in a small bowl, set aside.
    2 Whisk flour, baking powder, 1 t cinnamon and salt together for the dough in a bowl, set aside.
    3 Cream butter and brown sugar in a bowl with a mixer until smooth. Add the eggs and vanilla, mix until incorporated. With the mixer on low speed, add the dry ingredients, blending just enough to incorporate, do not overmix.
    4 Trace a 16 x 9 inch rectangle on a sheet of parchment or waxed paper. Pat the dough into the rectangle using your hands, then sprinkle half the cinnamon sugar mixture over the dough.
    5 Beginning on a long side and using the paper to help you, roll the dough into a log. Dust the outside of the log with the remaining cinnamon-sugar mixture. Wrap log in plastic and chill for at least 3 hours.
    6 Preheat the oven to 350. Line 2 baking sheets with parchment paper.
    7 Slice chilled dough into 1/4-inch thick slices and arrange on prepared baking sheets, spacing 1 inch apart. Bake 10 – 12 minutes, or until golden. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
    8 Combine icing ingredients in a bowl – icing will be thin. Drizzle icing over cooled cookies, let stand at room temperature until icing hardens.

    Source: Cuisine at Home Holiday Cookie Mag.

  2. says

    These sound and look great! I was just searching cookbooks and the Internet trying to decide if I want to try a different cinnamon roll recipe.
    These aren’t really cinnamon rolls, but they would be a tasty and easy alternative.

  3. says

    These look fantastic but don’t you just hate “add as necessary” :). I’m normally such a precise person and that usually drives me nuts, granted I understand its necessity. And I have to say, I’m fascinated by this 1/4 cup ginger and 1/4 cup cinnamon recipe, that’s a spicy meat-ah-ball :).

  4. says

    scones with vanilla bean paste….you’re killing me! :P
    I had my dad look for vanilla bean paste at Central Market the other day and a 4 ounce bottle cost 10 bucks..worth it?
    These scones look wonderful. I always hate it when things turn out too dry when I think I’ve measured everything perfectly!

  5. Jenny W (The Housewife Project) says

    I love scones! Thanks for the recipe. I am glad I’m not the only one constantly running to the store and spending more and more money, but still not having what I need in the cupboard!

  6. Katy says

    @Carlyn – look at TJ Maxx and similar stores – I found mine there for $6, comparable with the price of vanilla extract and definitely worth it!

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