Description
Make soft, sweet scones swirled with cinnamon sugar and topped with a simple cream cheese glaze, capturing the flavor of a cinnamon bun in a quick scone format.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/2 cup heavy cream, plus more for brushing
- 1 large egg
- 1/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon melted butter (for swirl)
- 1/2 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the heavy cream and egg. Pour this into the flour mixture and stir just until a shaggy dough forms. Do not overmix.
- On a lightly floured surface, gently pat the dough into a rough rectangle about 1/2 inch thick.
- In a small bowl, mix the brown sugar and cinnamon for the filling. Sprinkle this mixture evenly over the dough. Drizzle with the 1 tablespoon of melted butter.
- Roll the dough up tightly like a jelly roll. Gently pat the roll to about a 1-inch thickness.
- Cut the log into 8 equal wedges. Place the wedges cut-side up on the prepared baking sheet.
- Brush the tops lightly with a little extra heavy cream.
- Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool on a wire rack for 10 minutes.
- While cooling, prepare the glaze: Whisk together the powdered sugar, softened cream cheese, milk, and vanilla extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
- Drizzle the glaze generously over the warm scones before serving.
Notes
- Keep the butter very cold; this helps create flaky layers in your scones.
- If you prefer a softer scone, slightly underbake them by about 1 minute.
- You can substitute maple extract for vanilla in the glaze for an extra layer of flavor.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 5
- Cholesterol: 65