Cinnamon Roll Scones
A delightful mash-up of two breakfast baked goods. Scones and cinnamon rolls combine for a sweet treat perfect for brunch served alongisde our Cinnamon Sugar Butter Spread.
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Ingredients
Scone
1 3
4 cups all-purpose flour1
4 cup firmly packed brown sugar1 tablespoon baking powder
1 teaspoon salt
3 Land O Lakes® Butter, cubed
4 cup cold1 Land O Lakes® Heavy Whipping Cream
2 cup1 tablespoon vanilla extract
1 Land O Lakes® Cinnamon Sugar Butter Spread
4 cupIcing
1
2 cup powdered sugar1 ounce (2 tablespoons) cream cheese, softened
2 tablespoons Land O Lakes® Heavy Whipping Cream
1
2 teaspoon vanilla extractPinch salt
How to make
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STEP 1
Line baking sheet with parchment paper; set aside.
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STEP 2
Combine flour, brown sugar, baking powder and 1 teaspoon salt. Add butter; cut in with pastry blender until mixture resembles coarse sand. Add 1/2 cup whipping cream and 1 tablespoon vanilla. Gently stir with fork until combined.
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STEP 3
Turn dough out onto lightly floured surface; knead 4-6 times until dough comes together. Press into 12x6-inch rectangle. Spread Cinnamon Sugar Butter Spread over dough.
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STEP 4
Cut dough into 6 (1-inch-wide) long strips; roll 1 strip into a spiral. Place onto prepared baking sheet.
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STEP 5
Continue making large spiral by connecting 5 additional strips where last one ends. Refrigerate 30 minutes.
Tip: Forming Coil
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STEP 6
Heat oven to 350°F.
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STEP 7
Cut large spiral into 8 wedges but do not separate. Bake 26-29 minutes or until golden brown and set. Cool 15 minutes.
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STEP 8
Meanwhile, combine all icing ingredients in bowl. Beat until well combined and creamy. Drizzle over cooled scones.
Tip #1
These scones are best enjoyed the day of but can be stored in an airtight container on the counter for 2-3 days. Scones can be made ahead of time and refrigerated overnight before baking in the morning.
And don't forget to tag us @landolakesktchn.
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