Scones, Cinnamon Roll Style

Ingredients

• Filling
• 6 tablespoons butter
• 1/2 cup firmly packed brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup finely chopped pecans, optional
• Scones
• 2 2/3 cups self-rising flour* (see note)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 6 tablespoons butter, chilled
• 3/4 cup milk (optional: soured with 1/2 teaspoon fresh lemon juice*)
• Icing
• 1 cup confectioners’ sugar
• 1 to 2 tablespoons heavy cream or half and half

Instructions

1. Preheat oven to 450 degrees and line a large baking sheet with parchment paper.
2. For filling, combine the softened butter, brown sugar, cinnamon, and pecans in a small bowl.
3. Mix until well combined and set aside.
4. Whisk together flour, sugar, baking powder, and salt in a large bowl.
5. Using tips of fingers, work the chilled butter into flour mixture until it resembles fine crumbs.
6. Make a well in the flour mixture and pour in milk.
7. Use a fork to combine, just until a soft dough forms.
8. Place dough on a floured surface and knead lightly until smooth.
9. Roll into a 12×9 inch rectangle.
10. Spread filling on dough, leaving a 1-inch border on 9-inch sides.
11. Roll dough up jelly-roll style, short end to short end. Brush end of dough with water and press to seal.
12. Use a large knife to cut dough into 3/4-inch thick rounds.
13. Place scones on prepared baking sheet, reshaping rounds into a circle if necessary.
14. Bake 10 to 12 minutes, until golden brown. Place on a wire rack to cool.
15. Icing
16. For icing, whisk confectioners’ sugar and 1 to 2 tablespoons of water until smooth. Use a spoon to drizzle back and forth across scones.

Notes