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Cinnamon Scroll Scones

by Enchanting Temptations (follow)
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Cinnamon Scrolls are a favourite for many people as they are sweet, sugary and delicious, however, they are time consuming to make. This Cinnamon Scroll Scone recipe combines the main concepts of Cinnamon Scrolls and Scones to create a delicious and quick treat. One of the great things about this recipe is that the dough has a biscuit like texture and isn't overly sweet and so, it contrasts and compliments with the sweetness of the cinnamon and sugar beautifully.

Preparation Time: 30 minutes
Cooking Time: 17-20 minutes
Makes: 8 servings

Scroll Dough
2 cups of plain flour
1 tablespoon of granulated white sugar
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1/4 teaspoon of salt
6 tablespoons of unsalted butter, cold and cut into pieces
3/4 cup of buttermilk

NOTE: If you don't have buttermilk, don't worry. It can be made by mixing 1 cup of full cream or skim milk with 1 tablespoon of distilled vinegar, cider vinegar or lemon juice. Let it stand at room temperature for approximately 10 minutes before using.

Cinnamon Filling
2 tablespoons of softened and unsalted butter
1/3 cup of firmly packed brown sugar
1 teaspoon of ground cinnamon
1/3 of a cup of coarsely chopped chocolate or raisins (optional)

Serving Suggestions (Optional)
1/2 cup of icing sugar
1-2 tablespoons of milk


2 tablespoons of vanillin sugar

Preheat the oven to 200 degrees celsius, placing the rack in the middle of the oven, and line a baking tray with baking paper.

In a bowl, mix together the plain flour, granulated sugar, baking soda, baking powder and salt. Add in the 6 tablespoons of butter and mix until it has combined (it should look very similar to bread crumbs).

Gradually add the buttermilk and mix until it has just combined. Press any loose balls of mixture together and set aside.

In a smaller bowl, mix together the brown sugar and cinnamon and set aside.

Lightly dust the bench with flour and knead the scroll dough gently. Roll the ball out to form a rectangle with the dimensions of approximately 20cm x 28cm (it doesn't have to be perfect).

Spread the softened butter over the dough.

If using, sprinkle the dough evenly with the chopped chocolate or raisins.

Evenly sprinkle the brown sugar and cinnamon over the butter and chocolate or raisins and gently press it into the dough. Brush one of the 28cm sides of the dough lightly with milk or cream as this will help in sealing the edges of the scroll.

Using the other 28cm side, gently and not tightly, roll the dough to form a log as this will ensure that the middle doesn't pop out while baking.

Cut the log into 8 equal sized pieces and place them evenly onto the baking tray (make sure that the outside of the edge is sealed, otherwise, the filling will spill out).

Place the Cinnamon Scroll Scones into the oven to bake for approximately 17 minutes, or until a toothpick inserted in the middle of the scone comes out clean, and place them on a wire rack to cool slightly.

Serving Suggestions (Optional)

Dust the Cinnamon Scroll Scones with vanillin sugar and serve.


In a small bowl, mix together 1/2 a cup of icing sugar and 1-2 tablespoons of milk until it forms a runny glaze and then drizzle it over the top of the Cinnamon Scroll Scones and serve.


#Afternoon Tea
I like this Recipe - 5
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