These yummy Cinnamon Swirl Scones are a take on cinnamon buns. Made with a quick bread instead of a yeast dough, they can be made in a fraction of the time. Perfect for breakfast, brunch or an afternoon coffee break.
Cinnamon Swirl Scones
2 cups all purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
1/4 cup butter, cut into cubes, cold (unsalted)
1 to 1 1/4 cup whipping cream
1 tsp. vanilla
2 tbsp. melted butter, for brushing, for the cinnamon swirl
1/2 cup brown sugar, for the cinnamon swirl
2 tsp. cinnamon, for the cinnamon swirl
Brown sugar or maple sugar, for finishing (optional)
2 cups icing sugar
1/2 cup cream
1 tbsp. maple syrup (optional)
Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
Add flour, baking powder, salt and sugar to a large bowl. Stir with a whisk to thoroughly combine.
Cut butter into flour mixture, rubbing fat into flour with your fingertips until the mixture resembles coarse crumbs. (Some bigger clumps are okay.)
Combine 1 cup whipping cream and vanilla. Stir into flour mixture with a wooden spoon just until dough starts to come together. Add 1/4 cup more whipping cream if dough feels dry.
Lightly flour your work surface. Turn out dough and knead a few times, just until dough comes together. Do not overwork the dough or the scones will be tough.
Lightly dust dough and/or work surface if dough is sticking. Roll dough into 14-inch x 7-inch rectangle, about 1/2-inch thick.
Brush with melted butter. Sprinkle with 1/2 cup brown sugar and cinnamon.
Roll up from the long side into log. Cut into 1-inch pieces. Transfer to prepared baking sheet. Bake until golden brown, about 15 minutes. Drizzle with icing and sprinkle with brown sugar or maple sugar.
Combine icing, cream and maple syrup. Adjust consistency with icing sugar or cream, if needed.