I find breakfast to be a somewhat challenging meal. I often need something super quick and portable to eat for breakfast. On weekdays I need to get out the door, pretty shortly after I wake up to take Aiden to school. My mornings sort of read like this: I wake up at the last possible second I can manage without making Aiden late. I rush around getting everyone ready, clothes, breakfast, backpack, etc. I often don’t get a bite or a sip of coffee myself until I’m in the car. I probably should get up earlier so I can have a calmer morning, sit down and eat breakfast, and do the morning routine at a relaxed pace. But honestly, I won’t. I value every extra second of sleep entirely too much, and despite pushing my morning routine to the limit, I already feel tired about half the time. I’m just not willing to give up any sleep I can sneak in.
As a result, a grab and go breakfast is an absolute necessity for me most mornings. On weekends I can make eggs, bacon, hash browns, cinnamon rolls, pancakes, or any other number of wonderful things. (Though I have to say that something simple and bread-y is my favorite for breakfast, weekend or not.) But that’s just not the reality of my week.
Enter the scone.
As you all know I am completely obsessed, and just plain adore scones. This has been true pretty much since I first made them. They’re kinda my comfort food. Bread-y. So many possible flavors. The perfect accompaniment to a cup of coffee. What can I say, I’m a scone girl. Plus, in addition to being completely delicious, they have the added benefit of being perfectly packaged for grab and go breakfasts. Make a batch on the weekend and have a delightful but portable breakfast all week. So, yeah, I frequently make scones, to have on hand for breakfast (or a naughty afternoon snack).
My husband on the other hand is an ooey gooey cinnamon roll guy. (If you’re in need of a speedy recipe for ooey gooey cinnamon rolls look no further!) He’ll eat my sones. (He frequently needs a portable breakfast as well.) But, I just can tell he doesn’t appreciate them the way I do.
So this week when I was baking (My sugar detox is OoovVEeRR!! Yeah!) I decided that I wanted to combine both of our breakfast loves: scone + cinnamon roll to see if I could come up with something that would hit the spot for both of us. “Cinnamon Roll” Scones were born; and happen to achieve my goal rather well. Without glaze, they are the perfectly cinnamon-y bread-y, butter-y breakfast treat I desire. With glaze, they are all the flavor of a cinnamon roll going on, in a less messy scone shaped package. Portable and amazing. Score! I mean, look at those things! Just look at them!
Yep, those do look super good, right? Well they taste even better then that. So, go make some already!
P.S. If you’re wondering, the petite comes in to play in deference to the whole eating healthier thing. I admit I generally prefer monster sized scones, but, small, reasonable sized portions for sugary things is what I’m doing these days. Hopefully that will allow me to have my health and eat scones too… (Pun intended.)
P.P.S. Oh, one las thought before I give you the recipe. I tried out a little experiment with these, bread flour instead of my usual all purpose. And let me tell you what, bread flour yields an incredibly tender sone so it’s worth using if you have it on hand. however, do not be deterred if you don’t because these still come out perfectly lovely with all purpose flour as well.
Petite “Cinnamon Roll” Scones
Yields 16 Petite scones.
For the Scones:
- 5 tablespoons salted butter
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups of bread flour (All purpose will work if you don’t have bread flour on hand.)
- 2 tablespoons baking powder
- 2 teaspoons cinnamon
- 1/2 cup cream
For the Glaze:
- 3 tablespoons brown sugar
- 3 tablespoons powdered sugar
- 2 tablespoons cream
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
1.Preheat oven to 400*. In the bowl of a large stand mixer cream together butter and sugar.
2. Add vanilla and eggs. Beat together.
3. In a separate bowl sift together the flour, baking powder, and cinnamon. Add the flour mixture and cream to the mixing bowl. Mix together until a sticky dough is formed.
4. Turn out the mix on to a lightly floured surface. The mix will be quite sticky. Shape into two small flat circular rounds. Use a sharp knife to cut into wedges so eight triangles are formed out of each round.
5. Place evenly spaced on an un-greased baking sheet. Bake for 10 minutes, or until lightly golden brown. Allow the scones to cool before removing from the baking sheet.
1. In a small sauce pan over low heat melt together the sugars, cream, vanilla, and cinnamon. Stir frequently to prevent burning. When fully melted and mixed together drizzle over the scones. Allow glaze to cool and harden before serving.