Wednesday, 17 January 2018

Mia Bakes: Cinnamon Roll Scones

After my first (and rather successful) try with Cinnamon Rolls (recipe HERE) a while back, I've been wanting to remake somemore for my #cheatdaysunday breakfast and yet, still want to try baking something new. 
And so, I decided to google for both 'cinnamon rolls' and 'scones' and stumbled upon joyofbaking's recipe for some really yummy looking cinnamon roll scones!
But as you know, it doesn't mean we should all go crazy just because it's cheatday, so I tweaked a little on the quantities to get a more diet-friendly serving size.

For 6 scones, you'll need:

130g All Purpose Flour
15g castor sugar
(I used 1 1/2 tsp of baking stevia instead)
42g unsalted, COLD butter, cut into small cubes
90ml to 100ml buttermilk
1/2 tsp baking powder
1/4 tsp baking soda
a pinch of salt (or 1/8 tsp)

For the filling, you'll need:
15g soften butter
35g brown sugar
1/2 tsp ground cinnamon
20g raisins (optional)

First up, add all your dry ingredients into a large bowl and whisk to combine (or you may run them through a sieve) before cutting in your cold butter. 
You may do so with a pastry cutter, a simple knife+fork combination, in a food processor, or just by rubbing the butter into the flour mixture with your fingertips until all your butter pieces are no larger than pea-sized. 
Add in your buttermilk and mix until it just comes together to form a dough. Your dough shouldn't be too wet and sticky that you cannot handle it, and neither too dry that it couldn't form a dough ball. I suggest that you only mix in 90ml of the buttermilk and see how your dough forms, before adding in the other 10ml, if you require it. 

Then, turn out your barely formed dough ball onto a clean working surface, dusted with some plain flour to prevent sticking, and give it a few soft kneads such that it comes together better, and roll it out into a rectangle that is about 9 to 10 inches long, and 5 inches wide. 

And now, it's time for the filling! You may either spread the butter over the rolled out dough and then sprinkle on the brown sugar and raisins, or you may mix your butter with the brown sugar into a paste and spread it evenly over the dough before sprinkling in your raisins (that's what I prefer to do, as it's much less messier). Be sure to leave about half an inch along the long end of the dough such that you can seal it. 

Then, roll away! Starting from the long end of the dough that's nearer to you, flip the dough inwards and start rolling it away from you until you reach the 1/2 inch of dough that's previously left bare. With a pastry brush, brush on some milk along the strip before pressing the roll down onto the ends and giving it a new light nips to make sure that it's well sealed. 

Then, cut your dough log into 6 equal, 1.5 inches thick slices and set them onto a parchment lined baking tray, spaced an inch apart. 
Brush some more milk (or egg wash, which does better with browning as compared to just plain milk) over the top of the scones and set them to bake in the oven at 190 to 200 degree Celsius for 17 to 20 minutes.


And Tadaa~

Though these aren't the most crumbly and tender scone you can get (as you require a little bit more kneading and rolling along the way), the sweet, gooey cinnamon sugar filling that's in every bite surely make up for it!

Best of all, each scone is only 154 kcals! So, eat away!

Till then,
Mia Foo

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