Cuisine Fiend https://www.cuisinefiend.com

cinnamon roll scone wedges

Wed, 26 May, 2021

⯆ JUMP TO RECIPE
Do we really need another scone recipe? And is one more cinnamon roll recipe needed? The answer is yes and yes, especially that this recipe features the two in one.

cinnamon roll scone wedges cuisinefiend.com

Scone vs. cinnamon roll

You might think it isn’t a big deal at all as there is not so much difference between cinnamon rolls and scones. Arguably, whether you swirl your pastry or cut it into rounds should not matter much. And yet, there are purists (especially the Devon-Cornwall cream tea warriors) who would say the twain should not meet.

Scones are not very sweet and rather doughy; you wouldn’t often serve a scone for dessert. They are closer related to bread than cake, at least in my view. The famous cream tea procedure is celebrated mid-morning, i.e., for brunch, or in the afternoon, in its time-honoured slot.

Cinnamon rolls on the other hand are either flaky and made from laminated pastry which makes them croissants’ cousins; or yeast-leavened, like honey buns or brioches. Which means they are ideal for a continental breakfast.

Should we call these cinnamon scrolls then? A cross between a scone and a roll, with cinnamon flavour? Remember that you read it here first!

giant cinnamon roll scone cuisinefiend.com

The pastry and how to shape it

The pastry/dough (after years and years of baking I’m sometimes still uncertain which I’m working with) crosses the scone-roll boundary with copious quantity of butter added to the basic scone recipe. The butter is dispersed but only just, and the folding exercise provides the slight flakiness. It’s rich, crumbly and delicious.

And then the fun begins: out of a flat rectangle an enormous cinnamon wheel is created. How to go about it?

The pastry folded once and rolled out again into a wide, short rectangle is covered with the classic cinnamon roll filling: lots of brown sugar mixed with melted butter and – you guessed it – plenty of ground cinnamon. Option: beat the sugar and spice into softened, rather than melted butter; it might facilitate cutting.

Cut the pastry horizontally into four strips. Imagine those strips lined up into a looong snake and rolled up into an enormous scroll, filling side in. That’s precisely what you need to achieve.

The easiest way is to roll up the first strip and place it flat on a parchment-lined tray. Then you need to lift the next strip – it’s messy – and join it onto the wheel, filling side in.

Continue in the same way with the other two strips until you get to the big wheel. And now if you press it all over with your hands – a rolling pin is too brutal – the filling will beautifully blur and meld the layers.

giant cinnamon scroll cuisinefiend.com

Chill, bake and glaze

Chilling is necessary, it’s partly a laminated dough after all. Just before baking, the big wheel is cut into eight wedges. Pull them a tiny bit apart so they have space to rise though they won’t lift an awful lot. Out of the oven, cool without moving them from the tray or you risk a spectacular falling-apart mess.

Glaze is optional; personally I like them for breakfast so not too sweet but it’s your choice. Simple vanilla flavoured icing will do well if you do like your glaze.

They keep longer than scones without going dry – it’s all that butter. They will last a few days in a cake box or a covered cake stand, to display them prettily.

The original recipe is Erin Gardner’s, via New York Times Cooking.


cinnamon roll scone wedges

Servings: 8Time: 1 hour 30 minutes

INGREDIENTS

  • For the dough:
  • 285g (214 cups) plain flour
  • 65g (13 cup) caster sugar
  • 1 tbsp. baking powder
  • 12 tsp fine sea salt
  • 170g (34 cup) cold unsalted butter
  • 120ml (12 cup) double cream
  • 1 tsp vanilla extract
  • For the filling:
  • 45g (3 tbsp.) unsalted butter
  • 55g (14 cup) dark brown sugar
  • 2 tsp ground cinnamon
  • For the glaze:
  • 60g (12 cup) icing sugar
  • 1 tsp pure vanilla extract
  • 1 tbsp. milk


METHOD

 

1. Stir together the flour, sugar, baking powder and salt in a large bowl or the bowl of a standing mixer with the paddle attachment. Dice the butter into the mix and rub it in with your fingers or mix until the mixture resembles coarse breadcrumbs.

2. Add the cream and vanilla extract and mix or knead briefly just until it comes together. Transfer the dough to a lightly dusted work surface.

3. Pat or roll it out to a wide rectangle about 15 x 40cm. Fold a third of the dough into the centre, like an envelope, and fold the other end over to make 3 layers. Turn it 90 degrees and roll out again to a similar size.

4. Make the filling: melt the butter and stir with the sugar and cinnamon. Brush it all over the dough in an even layer.

5. Prepare a large baking sheet lined with parchment paper.

6. Cut the dough into 4 long thin strips. Roll the first strip tightly with the filling inside and place on the parchment, cut side up. Lift the next strip gently and attach it on the outside of the coil, filling side in. Wrap it around to continue the coil. Do the same with the next two strips until you get a giant spiral.

7. Press it down and flatten onto the prepared baking sheet so the coils merge together and you get a round of about 20cm in diameter. Cover with cling film and chill in the fridge for at least 1 hour and up to overnight.

8. When ready to bake, preheat the oven to 180C/350F/gas 4.

9. Remove the scone from the fridge and transfer with the parchment onto a chopping board. Using a sharp knife or a pizza wheel cut the round into 8 wedges, take care not to slice through the parchment. Leave them close together, almost but not quite touching one another.

10. Return the scones onto the baking sheet and into the oven. Bake for 20-25 minutes until brown around the edges. Remove from the oven and cool on the baking sheet – they will fall apart if you move them before they cool down and set.

11. To make the glaze stir the milk and vanilla into the icing sugar to spreadable consistency. Drizzle over the scones and leave to set.

Leave a reply

Your email address will not be published

Characters left 800
Comment*
Recipe rating
Name*
Email address*
Web site name
Be notified by email when a comment is posted

* required

Cuisine Fiend's

most recent

Newsletter

Sign up to receive the weekly recipes update

fiendishly...

Follow Fiend