Since I saw this recipe on the list of “new cookbooks worth reading” on the New York Times on April 22, it has been sitting there waiting for some action. Finally, I succumbed to it and baked the giant cinnamon roll scone. There are reasons why it hasn’t been a priority. By and large, I have a tendency to walk the other way to avoid the overwhelming smell of cinnamon rolls in malls selling them. I’d have much preferred the smell of the forest and flora. It’s personal, what can I say!
Well, the scent of cinnamon rolls baking in my own kitchen is an entirely different experience. It’s welcoming and stimulates multi-sensory responses. Also, there might have something to do with a lower dosage and a higher quality of the cinnamon spice I’m using. However, it’s far from saying that I’ve overcome the reluctance to baking cinnamon rolls. Others in my family are loving these giant cinnamon roll scones. They are gone in less time than I’ve expected.
The recipe is adapted from “Procrastibaking” by Erin Gardner. The scones are attractive to look at — with the concentric rings of dough and fillings, laced with icing on top. At the same time, the technique of rolling strips of filling-lined dough from the inside out is new. The excitement of trying new techniques will always get the better of me. Never mind that scones can break free from their traditional mode and take on different shapes and fillings. That’s somewhat ground-breaking. There’ll be opportunities in the horizon for some savory scones.
Tips and reminders:
- Instead of using 100% all-purpose flour, I added some whole-wheat flour in the dough. Increasing whole grains and lowering the amount of gluten might have resulted in cracks.
- Use dark brown sugar; I used light brown sugar which has less visual appeal than dark brown sugar.
- Make sure to use cold butter.
- Do not overprocess the dough which makes for a denser crumb.
- Chill the dough for at least 30 minutes before baking.
- These scones are too sweet for me, use less glaze, if you like.
- Enjoy at room temperature or reheat the scones in the toaster oven.
Giant Cinnamon Roll Scone
Ingredients
- FOR THE DOUGH:
- 2 ¼ cups/285 grams all-purpose flour, plus more for dusting
- ⅓ cup/65 grams granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup/170 grams cold unsalted butter (1 1/2 sticks), cubed
- ½ cup/120 milliliters heavy cream, plus more as needed
- 1 teaspoon pure vanilla extract
- FOR THE FILLING:
- 3 tablespoons unsalted butter, melted
- ¼ cup/55 grams dark brown sugar
- 2 teaspoons ground cinnamon
- FOR THE GLAZE:
- 1 cup/125 grams confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons whole milk
Instructions
Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the cubed butter, then pinch and press the butter into the flour until the mixture resembles coarse sand.
Make a well in the center of the sandy mixture and add the heavy cream and vanilla. Toss and fold until it comes together to form a loose dough.
Dust your work surface with flour and turn the dough out onto it. Gently knead the dough two or three times to bring it together. Use your hands to press the dough into a 5-by-14-inch rectangle with a long side facing you. Imagine the dough divided vertically into three equal sections, like a standard sheet of paper folded to fit into an envelope. Carefully lift the section on the right and fold it over the center section. Lift the section on the left and fold it over the other two layers. When you look at your dough from the front, you should see three distinct layers. Turn the little dough package so that one of the folded edges is facing you.
Use your hands to press the layered dough back down into a long rectangle similar in size to the first one you made, flouring your work surface and dough as needed.
Make the filling: In a small bowl, whisk together the melted butter, brown sugar and cinnamon. Drizzle the filling on top of the dough and spread it out using a spoon or silicone spatula to fully cover the top surface of the dough.
Cut the dough lengthwise into four equal strips. Pick up a strip and transfer it to the prepared baking sheet, filling-side up. Roll it up tightly, then stand it up on one of its flat sides in the center of the sheet. Pick up another strip, and wrap that strip, filling-side in, around the standing coil starting where the first coil left off. Repeat with the two remaining strips. Gently push the circle of coiled dough down to adhere the strips together and flatten the dough to about 9 inches in diameter. Cover and chill the dough for at least 30 minutes, or up to overnight.
Position a rack in the center of the oven and heat the oven to 350 degrees. Cut the chilled roll into 8 wedges, leaving the cut pieces together in a circle instead of pulling them apart.
Bake, rotating the pan halfway through, until the scones have puffed and browned around the edges, 20 to 24 minutes.
Transfer the sheet to a rack to cool for 20 to 30 minutes before carefully moving the warm scones onto a cutting board or serving platter. (If you don’t let them cool first, they will fall apart when you try to move them.) Using a knife, gently slice to separate the 8 individual scones, but don’t pull them apart.
Make the glaze: In a small bowl or glass measuring cup, whisk together the confectioners’ sugar and vanilla with enough milk until the glaze is spreadable. Drizzle it over the scones and serve.
Notes
Tip: Scones are best enjoyed shortly after baking, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Adapted from: https://cooking.nytimes.com/recipes/1020986-giant-cinnamon-roll-scone
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