About the Recipe
Picture this culinary escapade – the genius idea of whipping up cinnamon swirl scones. You know, aiming for that perfect marriage of a fluffy, flaky scone with a dash of cinnamon enchantment. Spoiler alert: it didn't exactly unfold as expected.
In the kitchen, things took an unexpected turn. My carefully crafted swirls decided to transform into a gooey, melted spectacle in the oven. (Check out the kitchen chaos in my stories – it's like a baking experiment gone rogue!) But hey, isn't that the thrill of recipe testing? It's a journey filled with surprises, and sometimes the outcome is more unforeseen than a surprise guest at a dinner party.
Undeterred by the baking plot twist, I decided to give the concept a chic makeover. Presenting my latest culinary triumph – Cinnamon Layered Scones. Imagine a scone that not only boasts a heavenly fluffiness and flakiness but also plays host to a luscious layer of sweet cinnamon spread. Oh, and let's not forget the grand finale – a divine drizzle of powdered sugar glaze.
After navigating the twists and turns of the kitchen, I'm thrilled to declare that these scones are the real deal – a symphony of textures and flavors that will have you savoring each bite. And to add a touch of sophistication to this cinnamon-infused masterpiece, I'm excited to share that I've got a brand-new camera in tow for this delectable journey. Get ready to feast your eyes and tantalize your taste buds because these Cinnamon Layered Scones are poised to become your next baking obsession!
For the Scones:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
2/3 cup milk
1 teaspoon vanilla extract
For the Cinnamon Filling:
1/4 cup unsalted butter, melted
1/2 cup brown sugar
2 tablespoons ground cinnamon
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, mix together the milk and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Devide the dough into 3-4 equal sized pieces.
Roll each piece into a 1cm thick slab. (Make sure to flour your work surface well before rolling out the dough. Since it is a delicate dough and has a lot of butter content, it can tend to stick when you work it).
For the cinnamon swirl, mix together the melted butter, brown sugar, and ground cinnamon. Spread this mixture evenly over the surface of the first layer of dough. Then put the second layer on top and spread some more cinnamon mixture over the top. Place the final scone dough layer on top. Once all layers are together, cut the scone cake into equally sized triangles.
Place the scones on the prepared baking sheet, leaving space between each wedge. Bake for 12-15 minutes or until they are golden brown.
While the scones are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract.
Once the scones are done baking, drizzle the glaze over the warm scones. Allow them to cool slightly before serving.
Enjoy your delicious Cinnamon Roll Scones!