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Cinnamon Roll Scones

Cinnamon Roll Scones
Christopher Mohs

And the obsession with scones continues!  This is now the third variation accompanying the Pumpkin Scones and Strawberry Pecan Scones. This is yet another easy and simple twist and a great make ahead brunch treat.


2 cups All-Purpose Flour (+2-4 tbsp for rolling out dough)
1/2 cup Dark Brown Sugar
1 tbsp Baking Powder
1 tsp Crumble Spice Artisan Blend
1/2 cup Salted Butter (cold)
1 Extra Large Egg
1/2 cup Sour Cream
1 tsp Vanilla Extract
1 tbsp Maple Syrup
1 tbsp melted Butter (for tops of scones)
1 tbsp Sanding Sugar

For Cinnamon Swirl
1/2 cup Dark Brown Sugar
1 tsp Crumble Spice Artisan Blend


Preheat oven to 400 degrees F.  In a large mixing bowl, whisk together flour, brown sugar, baking powder and Crumble Spice Artisan Blend. Next, dice butter into 1/4 inch cubes and add to the flour mixture. Using a fork, mix and press the butter until it starts to incorporate (you can also get your hands dirty by pressing the mixture together until its well incorporated with just a few butter pieces remaining about the size of small peas).

In a separate bowl, mix together egg, sour cream, vanilla extract, and maple syrup. Then pour into the flour and butter mixture and stir until incorporated. Place a piece of parchment paper on the counter and slightly flour to make your work surface. Gently knead a couple times to bring the dough together and then roll out your dough to make a rectangle about 12 x 8 inches and 1/4 inch thick. In a small bowl mix together brown sugar and Crumble Spice Artisan Blend to make the cinnamon swirl. Brush the top of the dough with melted butter and and then spread a thin coating of the cinnamon swirl mixture leaving 1/2 inch exposed on one end (12″ long side). Gently roll up your dough starting on the 12 inch long side that is completely coated and moving across to the side that is exposed (this will seal the outside edge). The parchment paper will come in handy here to prevent your dough from sticking to the work surface.

Now that you have your rolled up the log of awesomely good dough, with a sharp knife, cut into 1/2 inch slices and place on a parchment lined baking sheet about 1-2 inches apart. For an added bit of glitz, brush the tops of the scones with melted butter and sprinkle sanding sugar on top. Bake for 18 minutes at 400 degrees and then allow to cool.

These will keep for a few days so be sure to enjoy these scones before you head to the office as a nice breakfast treat.