One of my favourite recipes
Okay so whenever I am in the mood for something quick, easy and delicious, I go straight to cinnamon swirl scones.
In my life, I have probably made cinnamon swirl scones at least 100 times. I tend to make them a little differently each time, but I've never been disappointed.
If you're looking for a sweet treat, the healthier cousin to the Cinnabon but still has that spongy, gooey texture? This is your answer. Feel like having something savoury? Try filling the rolls with cheese and green onions.
I found this recipe one evening flipping through cooking channels and I was hooked when I saw how easy it was to make them and how good they looked when they were baked. Oh, and I LOVE cinnamon rolls. That night I made the Cinnamon Swirl Scones recipe from In The Kitchen with Stefano Faita and ended up eating ALL of them that night.
Here's what you'll need:
•All purpose flour
•Butter, cut into cubes, cold (unsalted)
•Melted butter, for brushing, for the cinnamon swirl
•Brown sugar, for the cinnamon swirl
•Cinnamon, for the cinnamon swirl
For Savoury rolls:
•Cheese, about 1/2 cup for the whole batch.
•Green onions, about 1/4 cup for the whole batch.
Here are some tips I learned when making the best cinnamon swirl scones:
More butter is better
The butter will make a flaky scone that pulls apart effortlessly. I find about half inch cubes are the best size, but you don't have to be precise.
When brushing the dough, be generous so the brown sugar and cinnamon can stick.
Cinnamon and cheese please
I often make half sweet and half savoury rolls which is great because my family gets to choose what they're in the mood for. Sometimes the scones become the whole meal and they don't even last an hour after I make them. Which brings me to my next tip.
Double the batch
If you're making this for anyone other than yourself (or if you're like me and cannot control yourself when fresh-baked goods) you're going to want to make more than what the recipe calls for.
This is probably just me being precise, but halfway through the baking mark (after around seven minutes in the oven), it is good to check to see how they are baking. I like to see if the scones are baking evenly.It is also a good opportunity to take a picture of them.
And that is pretty much about it. The nice thing about this recipe is that it is very forgiving. Too little butter and they come out more like a scone than a biscuit. Too little sugar in the dough, then the brown sugar gives it sweetness.
So don't be afraid to try these out if you are a little nervous about baking. I hope you enjoy them as much as I do!