Fluffy Cinnamon Roll Scones, coated in cream cheese icing, are perfect for breakfastor brunch. Cinnamon flavor infuses the lightly sweetened scone. This easy recipe is made with cold butter and heavy whipping cream. The result is an irresistible baked treat! Served warm these cinnamon scones taste just like cinnamon rolls.
In a large bowl, whisk the flour, sugar, baking powder, and salt.
Using a pastry blender or two forks, cut in the butter until pea-sized pieces remain.
Pour in the heavy cream in two parts, gently mixing after each addition until the dough begins to stick together.
Transfer the dough to a lightly floured surface and gently knead. Knead only until a dough forms (do not over-mix) and shape it into a disk.
Using a bench scraper, portion the dough into 8 triangles.
Transfer the triangles to a parchment-lined sheet tray. Chill in the refrigerator for at least 30 minutes.
Whisk the egg and tablespoon of cream or milk. While scones are chilling, preheat the oven to 400° F.
Brush the scones with egg wash and bake for 18-20 minutes, until golden brown.
For the Cream Cheese Icing
While the scones are baking, make the icing. Using a handheld or stand mixer, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and cream (or milk). Beat until incorporated and fluffy.
Allow scones to cool for a few minutes out of the oven. Divide the icing between the 8 scones. Frost warm scones with cream cheese icing.
Like cinnamon rolls, these scones are best served warm. Enjoy warm out of the oven or microwave one scone for 15-30 seconds.
STORE - Store scones in an airtight container, separating layers with wax paper, in the refrigerator for up to 5 days.
FREEZE - Place scones on a sheet tray in the freezer. Once frozen, transfer scones to an airtight container or zip-top bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.