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Cinnamon Roll Scones
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1 3/4 cups all-purpose flour

1/4 cup firmly packed brown sugar

1 tablespoon baking powder

1 teaspoon salt

3/4 cup cold Land O Lakes® Butter, cubed

1/2 cup Land O Lakes® Heavy Whipping Cream

1 tablespoon vanilla extract

1/4 cup Land O Lakes® Cinnamon Sugar Butter Spread


1/2 cup powdered sugar

1 ounce (2 tablespoons) cream cheese, softened

2 tablespoons Land O Lakes® Heavy Whipping Cream

1/2 teaspoon vanilla extract

Pinch salt

How to make

  1. STEP 1

    Line baking sheet with parchment paper; set aside.

  2. STEP 2

    Combine flour, brown sugar, baking powder and 1 teaspoon salt. Add butter; cut in with pastry blender until mixture resembles coarse sand. Add 1/2 cup whipping cream and 1 tablespoon vanilla. Gently stir with fork until combined.

  3. STEP 3

    Turn dough out onto lightly floured surface; knead 4-6 times until dough comes together. Press into 12x6-inch rectangle. Spread Cinnamon Sugar Butter Spread over dough.

  4. STEP 4

    Cut dough into 6 (1-inch-wide) long strips; roll 1 strip into a spiral. Place onto prepared baking sheet.

  5. STEP 5

    Continue making large spiral by connecting 5 additional strips where last one ends. Refrigerate 30 minutes.

  6. STEP 6

    Heat oven to 350°F.

  7. STEP 7

    Cut large spiral into 8 wedges but do not separate. Bake 26-29 minutes or until golden brown and set. Cool 15 minutes.

  8. STEP 8

    Meanwhile, combine all icing ingredients in bowl. Beat until well combined and creamy. Drizzle over cooled scones.

Tip #1

These scones are best enjoyed the day of but can be stored in an airtight container on the counter for 2-3 days. Scones can be made ahead of time and refrigerated overnight before baking in the morning. 

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