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Cinnamon Bun Scones
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- #68967
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
ingredients
2/3 cup light brown sugar
2 tablespoons softened butter
1 1/2 teaspoon cinnamon, divided use
3 cups flour, plus more for dusting
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1 tbsp pieces
3/4 cup heavy cream or half-and-half
1 large egg
1 teaspoon pure vanilla extract
3/4 teaspoon grated or chopped lemon or orange zest (optional)
Icing
1/4 cup cream cheese, softened
1 teaspoon fresh lemon juice
2 cups confectioners' sugar
directions
Preheat oven to 425 degrees F. Line two heavy baking sheets with parchment paper or spray with non-stick spray or use a Silpat.
In a food processor, combine light brown sugar, softened butter and 1 tsp of the cinnamon; pulse until soft crumbs form. Transfer to a small bowl.
In the processor, combine flour, granulated sugar, baking powder, salt, 1/2 tsp cinnamon and cold butter cut into 1 T pieces; pulse until the mixture resembles small peas. Transfer to very large bowl and make a well in the center.
Combine cream, egg, vanilla extract, and lemon or orange zest; toss with flour mixture until firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
Lightly dust a work surface with flour. Turn the dough out onto it and knead a few times. Divide dough in half and pat each piece into an 8-10 inch round. Cut each round into 8 wedges, then transfer scones to the baking sheets and refrigerate for at least 10 minutes. (You may freeze them at this point, then store in a freezer bag or container for up to 3 months.)
Bake for 11 to 15 minutes or until browned.
For Icing: In a medium bowl, beat together cream cheese, lemon juice, and confectioners' sugar until smooth. Spread or drizzle the icing on warm scones. (Heat icing just a bit for easier spreading.)
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 8, 2010
Made these scones last weekend and the whole family loved them. The lemon zest should not be optional...it adds that extra flavor that makes these great.
July 25, 2008
The texture is great, but these were too sweet for my taste. I will try this recipe again and cut back on brown sugar. I very much liked swirling the brown sugar/cinnamon/butter mixture into the already sweetened dough.
February 4, 2008
These are very good & I will make them again! I love that you can make them ahead of time. I added a couple extra tablespoons of cream to make sure they weren't dry. There was WAY too much icing. Next time I would make 1/4 the recipe & just drizzle it over the scones. I had to add milk to the icing to make it spreadable.
January 20, 2008
overall, these scones were excellent. very moist and fluffy. i also needed a bit more than 1 cup of heavy cream. i kneaded the dough a few times first, then folded in the brown sugar mixture to minimize blending into the dough. for the icing, i used orange juice instead of lemon ( i also used orange zest in the scones). i only used 1 cup of confectioners' sugar in the icing, which was more than enough. everyone loved them!
September 18, 2007
Very tender and flavourful - moister than Starbucks Cinnamon scones. Increase cream to 1 cup or the dough won't stick together, I added more as needed after the initial 3/4 cup. I half the brown sugar mixture in when the recipe said to, the rest I sprinkled on in layers during the last needing part to keep them from working too much into the dough. These guys grow so give them lots of room on the baking sheet! I forgot to refrigerate the dough and they turned out just fine.