Cinnamon Roll Scones
I just made these for one of my bread classes and they were a hit. They are super moist, flaky, and full of flavor.
Ingredients
Dry Ingredients
2 cups all purpose flour 280 grams
1/2 cup granulated sugar 100 grams
1 tablespoon baking powder
1/2 teaspoons salt 2.5 grams
1 stick unsalted butter, frozen and chopped fine 113 grams
2 tsp. of cinnamon powder
Wet Ingredients
1/2 cup sourdough starter 142 grams
1 large egg
2 teaspoons vanilla extract 10 grams
3 tablespoons heavy cream 45 grams
Frosting
4 tablespoons heavy cream 60 grams
1/2 cup of powder sugar 100 grams
Milk (for consistency)
Instructions
Chop up the butter into fine pieces. Place on a plate in the freezer until ready to use.
In a large bowl, combine flour, sugar, baking powder, salt and cinnamon.
In a separate bowl, combine the wet ingredients- starter, egg, vanilla, and heavy cream.
Remove the butter from the fridge and with a pastry cutter or fork, slowly work in the butter to the dry mixture. Work the dough until it looks dry and crumbly.
Fold the wet ingredients into the flour mixture. I very LIGHTLY mix the dough at this point. If you overwork it, the scones will be dry and tough. I lightly fold in the wet ingredients to the butter/flour mixture and form a large ball. (Its ok if there are dry bits and its not perfectly incorporated). Place the dough on saran/plastic wrap and wrap tightly into a disk. Place in the fridge for 1-2 hours or overnight for longer fermentation.
After several hours or in the morning, on a lightly floured surface, roll the dough out into a circle about 8” in diameter. Cut the circle into 8 equal parts (like a pizza).
Place on a prepared baking sheet lined with parchment paper about 2” apart.
Preheat the oven to 400°.
Bake for 20-25 minutes or until golden brown.
Remove from the oven and cool.
Prepare the frosting by mixing the cream and powder sugar together. Add milk until you get desired consistency and still well. Transfer to a large zip lock bag.
When the scones are cooled, cut one end of the zip lock and drizzle the scones with frosting. Enjoy 1-2 days on the counter or up to 1 week if kept on the fridge.
Happy Baking,
Gracey Cakes
