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How to Make Delicious Cinnamon Bun Scones for a Cozy Treat

Christmas Cookie Bars
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Make warm, flaky Cinnamon Bun Scones with this easy recipe! A perfect hybrid of cinnamon rolls and scones, ideal for breakfast or dessert.

Ingredients

  • For the Scones:
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup cold unsalted butter, cubed
  • 1 large egg
  • ½ cup heavy cream (or milk, if preferred)
  • 1 teaspoon vanilla extract
  • For the Cinnamon Sugar Swirl:
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon unsalted butter, softened (for spreading)
  • For the Icing:
  • ½ cup powdered sugar
  • 2 teaspoons milk (or more for desired consistency)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
  2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. This will ensure that all the dry ingredients are evenly distributed throughout the dough.
  3. Cut in the Butter: Add the cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour mixture until the mixture resembles coarse crumbs with pea-sized pieces of butter. This is what gives the scones their flaky texture.
  4. Add the Wet Ingredients: In a separate small bowl, whisk together the egg, heavy cream, and vanilla extract. Pour this mixture into the flour-butter mixture, stirring gently until the dough just comes together. Be careful not to overmix, as this can make the scones tough.
  5. Roll Out the Dough and Add the Cinnamon Sugar Swirl: Turn the dough out onto a lightly floured surface and gently press it into a rectangle about 1-inch thick. Spread the softened butter evenly over the dough. In a small bowl, mix together the cinnamon and sugar, then sprinkle this mixture evenly over the buttered dough.
  6. Fold the Dough and Cut the Scones: Starting from one end, carefully fold the dough into a log, then press it down gently to seal. Slice the dough into 8 wedges using a sharp knife or pastry cutter.
  7. Bake the Scones: Place the scones onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
  8. Glaze the Scones: While the scones are baking, make the glaze by whisking together the powdered sugar, milk, and vanilla extract. Once the scones have cooled for about 5 minutes, drizzle the glaze over the top.

Notes

  • Use cold butter: Cold butter is essential for creating a flaky texture. Make sure it’s chilled and cut into small cubes before adding it to the flour mixture.
  • Don’t overmix the dough: Overmixing can make the scones tough. Mix the dough just until it comes together.
  • Roll the dough gently: Roll out the dough with gentle hands to avoid flattening it too much. You want it to remain light and airy.
  • Chill the dough: If you have time, chill the dough in the fridge for about 10 minutes before baking. This can help the scones maintain their shape during baking.
  • Don’t overbake: Keep an eye on your scones to avoid overbaking. They should be golden brown, but still soft in the center.

Find it online: https://recipesize.com/christmas-cookie-bars/