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Cinnamon Roll Scones

Cinnamon Roll Scones with Cream Cheese Glaze

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Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 20 minutes
Servings 8 Large Scones

Ingredients
  

Scones:

  • 2 1/2 cups 300 g all-purpose flour
  • 1/3 cup 67 g granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup 113 g unsalted butter, very cold
  • 1 large egg cold
  • 3/4 cup 180 ml cold heavy cream, plus 1 tablespoon for brushing
  • 1 teaspoon pure vanilla extract

Cinnamon Filling:

  • 3 tablespoons 42 g unsalted butter, softened
  • 1/3 cup 70 g packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 small pinch salt

Cream Cheese Glaze:

  • 2 ounces 57 g cream cheese, softened
  • 3/4 cup 90 g confectioners' sugar
  • 1 tablespoon milk or heavy cream plus more as needed
  • 1/2 teaspoon pure vanilla extract
  • 1 small pinch salt

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • Whisk together the flour, granulated sugar, baking powder, salt, and cinnamon. Cut in the cold butter until the mixture is crumbly with some pea-sized pieces of butter remaining.
  • In a separate bowl, whisk the egg, 3/4 cup heavy cream, and vanilla. Add to the flour mixture and gently stir just until a shaggy dough forms. Add a little extra cold cream only if the dough is too dry to come together.
  • Turn the dough onto a lightly floured surface and gently shape it into a rectangle. Spread the softened butter over the dough, leaving a small border around the edges. Mix the brown sugar, cinnamon, and salt together, then sprinkle evenly over the butter.
  • Fold one short side of the dough toward the center, then fold the opposite side over it like a letter. Gently press the dough together, then shape it into a round about 1 inch thick. Cut into 8 equal wedges.
  • Arrange the scones on the prepared baking sheet about 2 inches apart. Brush the tops lightly with heavy cream and refrigerate for 20 minutes.
  • Bake for 18-22 minutes, until the tops and edges are golden and the centers are cooked through. Let the scones cool on the pan for 5 minutes, then transfer to a wire rack for another 10-15 minutes.
  • Beat the softened cream cheese until smooth. Whisk in the confectioners' sugar, vanilla, salt, and 1 tablespoon milk or cream. Add additional milk 1 teaspoon at a time until the glaze reaches your preferred consistency. Drizzle over the slightly warm scones and serve.

Notes

  • Keep the butter, cream, egg, and dough as cold as possible for the best flaky texture.
  • Do not overmix or heavily knead the dough. Mix only until it holds together. If the dough feels too dry, add cold heavy cream 1 tablespoon at a time.
  • For a thicker cream cheese glaze, use less liquid. For a thinner glaze, add milk or cream 1 teaspoon at a time.
  • Store leftover scones in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or warm briefly before serving.