These are half cinnamon scrolls and half scones. Sometimes I opt for the lazy option and most of the time when I think of cinnamon scrolls I think of the patience involved in waiting for the dough to rise etc. etc. SO I came up with a quick and easy way to make cinnamon scrolls using what I consider my fail proof scone recipe! The trick with this recipe is more butter, more milk but being careful to keep the dough in tack so that you have beautifully formed swirl pattern at the end!
| Ingredients |
3 Cups Self Raising Flour
3 Teaspoons Baking Powder
100g Grated Butter
¼ Cup Sugar (Optional)
1 ¾ Cups -2 Cups Milk
1 Tsp Vanilla Essence
1 Cup Brown Sugar
2 Tsp Cinnamon
50g Grated Butter
| Method |
- Preheat Oven to 200
- Place baking paper on the flat baking tray.
- Sift Self Raising Flour and Baking Powder into a Bowl and whisk to incorporate.
- In a separate bowl add 1 cup of brown sugar and 2 tsp of cinnamon mix to combine and set aside.
- Grate 100g of Butter into the flour and mix with a knife until it reassembles large breadcrumbs. If using sugar add ¼ cup of sugar and a pinch of salt and mix.
- Add 1 Tsp of Vanilla Essence to 2 Cups of milk and slowly add to the flour mixture being careful to not over mix. Once the scone dough is ready, cover the bench with flour and sprinkle flour on top of the mixture and move mixture from the bowl to the bench.
- Very gently add flour to the top of the dough so that you can very lightly start rolling the dough out to form a rectangle, feel free to keep adding flour but be careful when rolling to keep the dough light and fluffy.
- Once it is rolled out grate 50g Butter and spread across the dough and sprinkle brown sugar and cinnamon mix.
- Roll lengthways into a log and cut into 8-10 piceces
- Arrange scrolls on the baking tray and bake at 200c for 8-10 minutes. You should be able to smell the cinnamon and they should be slightly brown but fluffy when touched!