Years ago, after visiting Alice's Tea Cup restaurant in New York, I bought a copy of their cookbook. One of the recipes in the book is called Cinnascones. Created by their chef Oliver, they are a cross between scones and cinnamon rolls. To make them, you roll or press scone dough into a rectangle, spread it with a brown sugar paste, roll into a spiral, then cut and bake as you would cinnamon rolls.
Scone Dough and Liquid
It took me a few times to get this dough just right. The book calls for ½ cup of buttermilk. The first time I made the scones it didn't seem like enough, but the second time it did, so all I can say is add that buttermilk gradually and use what you need to get the dough to come together. A food processor is really handy here. If you are making the Cinnascones without one, you will probably need to reach in and work the dough with a claw hands until it sticks together. With scones, you don't want to let the butter get to too soft and warm, but it does need to soften somewhat to meld with the flour.
Flavorings
There's cinnamon in the filling both the filling and the dough so the Cinnascones are pretty flavorful. In addition to the cinnamon and nutmeg, you add vanilla or almond extract. We prefer the vanilla, but both are good. The icing really helps with sweetness and flavor so I don't recommend leaving it off.
Baking and Reducing Heat
Don't forget to turn down the heat after putting the Cinnascones in 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. If you forget, your scones might be a little browner than you'd like.
Recipe
Alice's Tea Cup Cinnascones
Ingredients
Filling
- 4 tablespoons salted or unsalted butter (56 grams)
- ½ cup packed brown sugar (100 grams)
- 1 ½ teaspoons ground cinnamon
- 1 pinch salt only if using unsalted butter
Dough
- 3 ½ cups flour (420 grams)
- ½ cup sugar (100 grams)
- ¾ teaspoon baking soda
- 1 ¾ teaspoons baking powder
- ¼ teaspoon salt if using salted butter, ¾ tsp if using unsalted
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoons ground nutmeg
- 10 tablespoons butter, cold (salted or unsalted) (140 grams)
- ½ cup buttermilk plus more as needed
- ¾ teaspoon almond or vanilla extract
- ¼ cup heavy cream for brushing scones
Icing
- 1 cup confectioners' sugar
- 2 ½ tablespoons whole milk (or you can use a little cream)
- ½ teaspoon almond or vanilla extract
Instructions
- 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 using one of the lower power settings. Add the brown sugar and cinnamon and stir to make a paste. Set aside.
- In a mixing bowl or food processor, 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 gradually add half the butter milk and the extract. Add remaining buttermilk gradually and mix with a heavy duty scraper (or your hands) until dough comes together. You can add more buttermilk as needed. Try not to add so much that the dough is wet. As you work it, the butter should absorb into the dough. However, you want it to stay cold as well.
- Turn dough out onto a pastry mat. Using a floured rolling pin, roll into a ½ inch thick rectangle. It should be around 10x11 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 spiral cylinder. If the dough is starting to get soft, put the whole cylinder in the freezer for about 15 minutes.
- 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 ½ inch thick or leave thick if you like.
- 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 (check at 15).
- Make the icing by combining confectioners' sugar, milk and extract. Whisk until smooth. Drizzle over scones.
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!
Carole says
Are you, your family, your pets and your house safe from the fires.
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!
Carlyn says
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!
Mackenzie@The Caramel Cookie says
Great idea! Seems much easier than regular cinnamon rolls.
Adam 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 :).
vanillasugarblog says
oh isn't that creative? love it. i'm a cinnamon junkie so i must try these.
Sue 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.
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.