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Cinnamon Roll Scones
Makes 12
When a beloved breakfast favorite and a teatime staple combine, it creates a divinely delicious treat that is sure to start your day on a sweet note.
2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
½ cup cold unsalted butter, cubed
½ cup cold whole buttermilk
2 tablespoons unsalted butter, melted and divided
¼ cup firmly packed light brown sugar
¼ cup chopped lightly toasted pecans
¼ cup raisins
1½ tablespoons ground cinnamon
Cinnamon Roll Icing (recipe follows)
• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add buttermilk, stirring until mixture is evenly moistened. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more buttermilk, 1 tablespoon at a time.)
• Turn out dough onto a lightly floured surface, and knead gently until smooth
