Feel like eating scones, but want the work of making cinnamon rolls? Cinnascones are the answer! This is kind of a weird recipe, but like other recipes in the Alice’s Tea Cup Cookbook it is fun and whimsical. You make scone dough, roll it into a rectangle, spread it with a brown sugar paste, roll into a spiral, then cut and bake like cinnamon rolls.
Here’s a picture of the dough. The book calls for 1/2 cup of buttermilk which is not nearly enough, so start with 1/2 cup but have another 1/2 cup ready. Also, be sure to add the milk very gradually. You can flavor the scones with almond extract of vanilla. Our favorite is vanilla. Also, don’t forget to turn down the heat of the oven. You put the scones into a hot 400 degree oven, then immediately turn it down to 350 for a lower and slower bake.
Alice’s Tea Cup Cinnascones
- 4 tablespoons salted butter 56 grams
- 1/2 cup packed brown sugar 100 grams
- 1 1/2 teaspoons ground cinnamon
- 3 1/2 cups flour 420 grams
- 1/2 cup sugar 100 grams
- 3/4 teaspoon baking soda
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoons ground nutmeg
- 10 tablespoons butter as cold as possible or frozen (140 grams)
- ½ cup buttermilk you’ll need more so have 1 cup ready
- 3/4 teaspoon almond or vanilla extract
- 1/4 cup heavy cream for brushing scones
- 1 cup confectioner’s sugar
- 2 1/2 tablespoons whole milk
- 1/2 teaspoon almond or vanilla extract
- 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. Add the brown sugar and cinnamon and stir to make a paste. Set aside.
- In a large bowl, 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 pour in HALF the buttermilk and extract. Mix with a heavy duty scraper (or your hands). Continue adding buttermilk until the dough holds together.
- Turn dough out onto a pastry mat. Using a floured rolling pin, roll into a 1/2 inch thick rectangle. It should be around 10×11 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 cylinder. 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 1/2 inch thick (I don’t always do this).
- 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
- Make the frosting by combining confectioner’s sugar, milk and remaining extract. Whisk until smooth. Using a pastry bag or a spoon, drizzle over scones. Serve warm with a nice cup of tea.
@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!
Are you, your family, your pets and your house safe from the fires.
Jenny W (The Housewife Project)
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!
scones with vanilla bean paste….you’re killing me! 😛
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!
[email protected] Caramel Cookie
Great idea! Seems much easier than regular cinnamon rolls.
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 :).
oh isn’t that creative? love it. i’m a cinnamon junkie so i must try these.
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.
Martha in KS
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
2 sticks unsalted butter, softened – 1 C
1 cup brown sugar
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.