Saturday, September 29, 2012

Cinnamon Bun Scones

This is one of the recipes that you think, "Oh my gosh! This is too good to be true! All the flavor of a cinnamon bun wrapped up in a flaky little scone?"
It's true.
I happened upon a photo of this on Pinterest and it led me to Annie's Eats. Her photos had me convinced that I had to try and make these.
I love that you don't have to wait for the dough to rise like you would with a yeast dough. You can have these babies done from start to finish in about 45 minutes.
Of course, you do have to like scones to enjoy this recipe. They are a little bit crunchy-flaky yet still soft and sweet. Definitely not a yeast bread.
Cinnamon Bun Scones
(Slightly adapted from Annie's Eats)
4 cups flour
1 cup sugar
4 tsp baking powder
1/2 tsp baking soda
generous pinch salt
1 cup butter, frozen
1 cup buttermilk
1 cup plan Greek yogurt
1/2 cup brown sugar
2 tsp cinnamon
3/4 cup pecans, finely chopped
1/3 cup butter, melted
1/2 pkg cream cheese (about 4 oz), room temp
1 cup icing sugar
Preheat oven to 425. Line a cookie sheet with parchment paper, set aside.
In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Grate in the butter using a cheese grater. Stir to combine.
In a small bowl, whisk together buttermilk and Greek yogurt. Stir into flour mixture using a fork, just until stiff dough starts to come together.
Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dry ingredients have been mostly incorporated.
Cut dough in half.
Working with one half at a time - Roll the dough into an approx 12 X 10 rectangle.
Fold the dough into thirds like a business letter. Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square.
Place on the parchment paper lined cookie sheet. Repeat with second half of dough.
 When both halves are done, place in freezer for about 5 minutes.
While the dough is in the freezer, mix together brown sugar, cinnamon, and pecans in a bowl. Set aside.
Remove dough from freezer. Return one of the halves to the floured work surface and roll to approx 12 X 10 again. Brush with half of the melted butter using a pastry or basting brush.
Sprinkle with half of the brown sugar/cinnamon filling.
Roll up, jelly roll style. Pinch edges to seal. Cut roll into 12 equal slices. (I found a serrated knife works really well.)
Place back onto prepared cookie sheet.
Repeat process with second half of dough. You should end up with 24 rolls.
Bake at 425 for 15 - 20 minutes. Until tops of rolls are golden brown.
Remove from heat and let cool.
You can enjoy the scones like this, or you can proceed to drizzle with the cream cheese frosting.
In a small bowl, mix together softened cream cheese and icing sugar until smooth. You can either spoon into a plastic bag and snip the corner off OR you can just use a spoon - to drizzle the cream cheese over the cooled scones OR you can spread it on with a knife.
I really liked them with the cream cheese!
If you want to go crazy with these scones you can add different things to the filling too. Ie: cinnamon chips, butterscotch chips, chocolate chips, etc...
I prefer them with just the pecans and sugar and cinnamon.
Perfect for breakfast.
Or snack time.
P.S. - They freeze really well. I made these for a bake sale about a week ahead of time and they held beautifully.
Don't forget to visit Heatherly Loves for some links to great recipes and crafts!

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