Have a craving for a cinnamon rolls but not the time to make them? Then I have the recipe for you - Cinnamon Swirl Scones. These have all the cinnamon-y goodness of an actual cinnamon roll, and a yummy vanilla glaze, and can be made in a fraction of the time.
The recipe for these scones comes from Tate's Bake Shop Baking for Friend's, which was sent to me last October for review. I have really been enjoying this book but had not had the chance to make these scones before. Boy, had I been missing out. Even though there are three components - filling, dough, and icing - they are super quick to make. I did make the mistake of not rolling the dough quite tight enough, so I put them in the fridge to firm up and all was well. I also found that when I cut the dough it tended to flatten a little, and I baked the first batch like this. With the second ones I kind of squished them a little so they were more rounded and found that they baked up much better this way.
Once again I found myself trying very hard not to nibble too much before I could get a decent photo. Warm out of the oven, with a little drizzle of vanilla icing these really hit the spot, perfectly mimicking a cinnamon roll. They were a little crisp on the outside and then became softer as you got towards the middle of the scone. These did have raisins in them, which I liked, but you could certainly omit these if you wanted. I made sure that I didn't put the vanilla icing on them all since I plan on warming them a little in the morning for breakfast. I think that they would make the perfect addition to your Mother's Day Celebration.
And speaking of Mother's Day, it is just around the corner and the wonderfully generous people at Tate’s Bake Shop are giving one reader of All That's Left Are The Crumbs a Mother's Day Brunch Basket. The basket includes their sinful sour cream coffee cake, a lemon pound cake loaf, two each of their heavenly raspberry bars and crumb cakes, plus a box of Tate's Bake Shop's famous chocolate chip cookies. I still dream of their cookies, so I can only imagine how good the rest of the items in the basket are. One lucky reader won't have to dream about it, they will win it!
Entering the giveaway is easy:
To enter the giveaway all you have to do is leave a comment telling me about your favorite Mother's Day memory.
Even more chances to win - you can receive up to two additional entries by doing the following:
- Following All That's Left Are The Crumbs on Facebook - leave an additional comment to let me know that you are following.
- Follow Tate's Bake Shop on Facebook - leave an additional comment to let me know that you are following.
- Deadline for entry is May 11, 2013 at 6:00PM HST.
- Sorry, this giveaway is open only to US addresses.
- Please leave a valid email address where I can contact you if you choose to publish anonymously.
- One winner will be chosen at random using Random.org. I will announce the winner at the top of this post on Mother's Day - May 12, 2013 - and send them an email. If I do not have a response within 48 hours, another winner will be selected.
- The winner will receive a Tate's Bake Shop Mother's Day Brunch Basket (prize supplied directly to the winner by Tate's Bake Shop).
- The prize for this giveaway to one of my readers is being provided by Tate's Bake Shop. I was not compensated personally for this post.
Good luck everyone!
Also, if you are still looking for that perfect Mother's Day gift Tate’s Bake Shop is the place to order something amazing for your mom, grandmother, mother-in-law, or that special person who is like a mom to you. There are baskets, towers, squares, and cookies - seriously, you cannot go wrong with anything you order. They are offering everyone a special 20% off discount code that can be redeemed until Mother's Day. All you have to do us type in mom13 when you are checking out on their website.
Cinnamon Swirl Scones
- 8 tablespoons (1 stick) salted butter, at room temperature
- ½ cup firmly packed dark brown sugar
- 1 tablespoon ground cinnamon
- 4 cups unbleached all-purpose flour
- ⅓ cup granulated sugar
- 2 tablespoons baking powder
- 1 tablespoon spiced vanilla sugar
- ½ teaspoon salt
- 8 tablespoons (1 stick) cold salted butter, cut into ½ -inch cubes
- 1 cup dark raisins
- 1¾ cups half-and-half
- ½ cup confectioners' sugar
- 1 tablespoon water
- 1 teaspoon vanilla bean paste
Recipe from Tate's Bake Shop Baking for Friend's
- In a small bowl, mix the butter, brown sugar, and cinnamon until smooth.
- Position the oven racks in the top third and center of the oven and preheat the oven to 375℉. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, sugar, spiced vanilla, sugar, baking powder, and salt. Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea-sized pieces of butter. Do not overmix.
- Gently mix in the raisins, then add the half-and-half and mix stirring just until the dry ingredients are moistened.
- On a lightly floured work surface, roll out the dough into a 17-by-12-inch rectangle about 1/4-inch thick. Spread the cinnamon filling evenly over the top of dough, leaving a 1/2 -inch border on all four sides.
- Starting at a long side, tightly roll the dough up into a log. Cut the dough into 2-inch slices and arrange them, cut sides up, 4 inches apart on the prepared baking sheets.
- Bake, switching the positions of the baking sheets from front to back and top to bottom halfway through baking, until the rolls are slightly golden, 20 to 25 minutes. Let cool on the pans for 10 minutes.
- To make the icing: In a small bowl, mix the confectioners' sugar, vanilla bean paste, and water with a fork until smooth. Drizzle over the buns. Serve warm, or let cool to room temperature.
Recipe from Tate's Bake Shop Baking for Friend's