Cinnamon Roll Scones
Cinnamon roll scones combine the flaky layers of a classic scone with the gooey cinnamon-sugar swirl of a cinnamon roll. However, there's no yeast or rising time. This recipe is dairy free and can easily be made gluten free with one simple swap.
Ingredients
Cinnamon Roll Scones
- 2 cups all purpose flour use GF if needed, see notes below
- 3 tablespoons white granulated sugar
- 2 ½ teaspoons baking powder
- pinch of salt
- ½ cup very cold dairy free butter cubed
- ½ cup full fat canned coconut milk plus a little more for brushing on top
- 1 large egg
- 1 teaspoon vanilla extract
Filling
- 3 tablespoons brown sugar
- 2 teaspoons ground cinnamon
Icing
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk of choice or more as needed to thin
Instructions
- Mix dry ingredients. In a large bowl, whisk together the flour, white sugar, baking powder, and salt.
- Add cold butter. Work the cubed butter into the flour mixture with your fingers until all the butter is covered in flour and you have pea-sized lumps. Place the bowl in the refrigerator while you prepare the wet ingredients.
- Mix wet ingredients. In a separate bowl, whisk together the coconut milk, egg, and vanilla.
- Combine. Pour the wet mixture into the dry. Mix together to form a shaggy dough then continue to knead it into a ball on a lightly floured surface.
- Roll out dough. Move the scone dough ball onto a lightly floured piece of parchment paper or silicone baking mat. Sprinkle a little flour on top of the dough as well and roll it into a 9x12 inch rectangle. If at any point the dough gets too warm, place it back in the fridge to chill before proceeding.
- Add filling. In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle ¾ of the cinnamon sugar mixture evenly over the rolled out dough, lightly pressing it into the dough.
- Fold and shape. With the long side at the bottom, fold the dough in half from left to right, using the parchment paper to help you fold if necessary. Sprinkle the remaining cinnamon sugar mixture on top of the folded dough, then fold down from the top and form into a round 8-inch disc.
- Cut. Cut into 8 equal wedges using a bench scraper or sharp knife. Transfer the parchment paper with the rolled out dough to a baking sheet and chill in the fridge while you preheat the oven to 400ºF/200ºC.
- Bake. Spread the wedges out, leaving some space in between each one and brush the tops of the scones with a little bit of coconut milk. Bake for 15-20 minutes or until the edges are lightly golden brown. Let the warm scones cool to room temperature on a wire rack.
- Make icing. In a small bowl, whisk together powdered sugar, vanilla extract, and milk until smooth. Spoon or drizzle over the tops of the cooled scones. Enjoy!
Notes
See the blog post for helpful tips, storage, step-by-step photos, and recipe FAQs.