Cinnamon Roll Scones
Serves: 12
 
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • ½ cup cold whole buttermilk
  • 2 tablespoons unsalted butter, melted and divided
  • ¼ cup firmly packed light brown sugar
  • ¼ cup chopped lightly toasted pecans
  • ¼ cup raisins
  • 1½ tablespoons ground cinnamon
  • Cinnamon Roll Icing (recipe follows)
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add cold buttermilk, stirring until mixture is evenly moist. Working gently, bring mixture together with hands until a dough forms. (If mixture seems too dry, add more buttermilk, 1 tablespoon at a time.)
  3. Turn out dough onto a lightly floured surface, and gently knead until smooth, 5 to 7 times. Using a rolling pin, roll out dough to a 12×7-inch (½-inch-thick) rectangle. Brush dough with 1 tablespoon melted butter.
  4. In a medium bowl, stir together brown sugar, pecans, raisins, and cinnamon until combined. Sprinkle brown sugar mixture evenly over dough. Roll up dough lengthwise, keeping a tight spiral.
  5. Using a sharp knife, trim and discard ends of roll, creating a 12-inch log. Cut log into 12 slices (scones). Place scones ½ inch apart on prepared baking sheet. Freeze for 10 minutes.
  6. Brush scones with remaining 1 tablespoon melted butter.
  7. Bake until edges of scones are golden brown, 14 to 16 minutes.
  8. Drizzle scones with Cinnamon Roll Icing. Serve warm or at room temperature.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cinnamon-roll-scones-recipe/