These cinnamon roll scones combine two of my favorite breakfast treats, and because you use your favorite scone recipe, there is no need to wait for dough to rise as with traditional rolls! The end result is a flaky rolled cinnamon scone that will no doubt rival your Saturday morning pancake tradition.
Now, I’m not saying these are in any way a sound and healthy choice for breakfast. In fact, it’s better if you make them when you have company coming over–that way, they’ll get eaten up quickly and you won’t be tempted to have a cinnamon roll scone every day for a week. Which is exactly what I did the first time I made them.
But if you are in the mood for a splurge, these are worth it!
The path to enjoying these tasties is simple. Pull out your favorite scone recipe. Mine is this one from Sur La Table for cream scones. Once you make your dough, flour a work surface and a rolling pin and shape the dough into a large rectangle of about 10×18 inches. (See images 1 and 2 above.) Whisk up a mixture of 1/2 cup brown sugar and a teaspoon of cinnamon with a pinch of salt. Sprinkle the mixture over the rolled out dough (image 3), then carefully begin rolling the dough. I find that a dough cutter really helps with this process! (See image 4.) Use it to lift the dough and create a nice tight roll.
Once you have your dough roll, press the seam and sides in well. Cut your roll, first making a cut in the middle (so you have two even pieces) then cutting each of those in the middle, then once again. You should end up with 8 rolls. Place on a lined baking sheet and follow instructions for baking, shaving off a bit of time and checking often in the last few minutes. The rolls should be golden on top. Remove from oven, let cool a moment, then enjoy!
These are best served warm out of the oven with a fresh cup of coffee. Of course.