A delightful mash-up of two breakfast baked goods. Scones and cinnamon rolls combine for a new sweet perfect for brunch paired perfectly with our Cinnamon Sugar Butter Spread.
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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
Line baking sheet with parchment paper; set aside.
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.
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.
Cut dough into 6 (1-inch-wide) long strips; roll 1 strip into a spiral. Place onto prepared baking sheet.
Tip: Cutting and Rolling Dough
Continue making large spiral by connecting 5 additional strips where last one ends. Refrigerate 30 minutes.
Tip: Forming Coil
Heat oven to 350°F.
Cut large spiral into 8 wedges but do not separate. Bake 26-29 minutes or until golden brown and set. Cool 15 minutes.
Meanwhile, combine all icing ingredients in bowl. Beat until well combined and creamy. Drizzle over cooled scones.
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.