Who says tea parties are just for kids? A relaxing get-together over a cup of tea and a few baked goods is the perfect way to spend an afternoon and give yourself a break from the rest of your busy day. Tea time snacks could include cookies or cake, but nothing goes with a cup of tea quite as well as a freshly baked scone. These Cinnamon Swirl Scones were inspired by cinnamon buns. They’re made with a flaky buttermilk scone dough that is rolled around a cinnamon and sugar filling. They capture all the flavor of cinnamon buns, but are much less time consuming to make than a yeast bread.I made these scones using Tate+Lyle® Sugars, a trusted British brand that has been around for over 130 years and is now available in the US. Tate+Lyle® Fairtrade Certified Sugars can be found at Walmart, where you can pick up their Organic Pure Cane Sugar and Organic Turbinado Raw Cane Sugar. I used organic pure cane sugar in this recipe, which has a great natural sweetness a coarse texture that adds some body to the filling of the scones. The filling is a wonderfully sweet contrast to the flaky buttermilk scone dough that surrounds it.
The scones go very well with a cup of your favorite tea, but they go even better with a $100 Walmart gift card, which you can use to stock up on Tate+Lyle® Sugars and other supplies for your next tea time. You can enter to win this gift card by leaving a comment on this post and telling me what your favorite tea-time snack is. The winner will be randomly selected from all entries at the end of the sweepstakes. In the meantime, you can “like” the Tate+Lyle® Sugars’ Facebook Page and join their email list for even more delicious recipes and special offers from Tate+Lyle® Sugars.
Cinnamon Swirl Scones
2 1/2 cups all purpose flour
1/3 cup Tate+Lyle® Organic Pure Cane Sugar
1 tbsp baking powder
1/4 tsp salt
1/2 cup butter, cold and cut into pieces
1 cup buttermilk
1 tsp vanilla extract
1/2 cup Tate+Lyle® Organic Pure Cane Sugar
2 tsp ground cinnamon
2 tbsp butter, melted
Preheat oven to 400F. Line a baking sheet with parchment paper.
In the bowl of a food processor, combine flour, sugar, baking powder and salt. Pulse several times to combine.
Add in cold butter, buttermilk and vanilla extract and pulse until dough comes together into a ball. If dough is too dry, add in an additional tablespoon of buttermilk. Take dough out of the food processor and transfer to a large bowl. Knead gently in the bowl to ensure that the dough is uniform and no dry spots remain. Chill dough for 15 minutes.
In a small bowl, make the filling by whisking together sugar and cinnamon. On a lightly floured surface, roll dough out into a roughly 12×12-inch square. Brush top side with butter, then spread evenly with the cinnamon-sugar mixture. Roll dough up tightly into a log. Cut into 12 even pieces and transfer pieces to the prepared baking sheet, leaving about 3 inches between each to allow for spread.
Bake for 16-19 minutes, until golden brown. Allow scones to cool on a wire rack for 3-4 minutes, then transfer to a wire rack to cool completely before serving.
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