Combining two of the most comforting pastries is like a hug on a plate. # 394: Cinnamon Roll Scones

The ideal cinnamon roll is an elusive thing – soft and squishy without being dry, with a perfectly spiced filling swirled through. Swapping out the enriched bread dough for a scone dough that’s always moist and rich? Yes please!

Gotta take advantage of newborn naps to squeeze in a few more write-ups from when I was baking as a third trimester distraction. The best part is that I froze half of this batch so I’m eating one right now as I type. Bliss.

Baking these in a cake tin instead of as individual drop scones not only helps them keep their swirl but also turns them into an edible optical illusion. Plus, pull-apart pastries always have fluffy soft sides which are my favorite thing. Unless we’re talking brownies and then I want all the crisp edges, thank you very much.

Needed a flip shot to drool over the caramelized golden bottom.

Thida Bevington’s recipes strike again! You won’t need all of the milk / egg mixture but the extra works perfectly as a base for a French toast treat-yo-self breakfast.

Ready for some dough-kneading therapy.

My kind of sand.

I usually don’t knead it until it’s perfectly smooth to avoid extra gluten development. They’re scones, rustic is their middle name!

Keep it decently thick when rolling it out. You want luscious scone layers to hold up the filling.

Mirror, mirror on the board, who’s the yummiest scone of them all?

The best use for floss, tbh.

Art.

Off to the oven!

Good luck waiting for them to cool down before you dig in.

Happy munching!

Recipe from: Thida Bevington’s Instagram