Monday, April 29, 2013

Cinnamon Roll Scones (without yeast)


All Purpose Flour (Maida) - 260 gms
Cold Butter, unsalted - 85 gms
Buttermilk - 3/4 to 1 cup
Sugar - 1 tbsp
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/4 tsp
Milk - 3 tbsps

For Filling:

Demerara Sugar - 1/3 cup
Soft Butter, unsalted - 15 gms
Cinnamon Powder - 1 tsp


  1. Sift together all purpose flour, baking powder and baking soda together twice.
  2. Take the sifted flour in a large mixing bowl.
  3. Cut the cold butter into small pieces and add it to the sifted flour. Blend it using two spatulas to get a crumbs-like mixture.
  4. Add butter to this mixture and gently mix it into a dough. Do not over mix.
  5. Preheat the oven to 200 degrees C.
  6. Grease a baking tray with some butter.
  7. Dust a counter top slightly with some flour and knead the dough gently.
  8. Roll the dough into a 8 x 11 inch rectangle.
  9. Smear the soft butter on the surface of the dough.
  10. In a small mixing bowl, mix demerara sugar and cinnamon powder.
  11. Sprinkle the demerara sugar mixture on the buttered surface of the dough. Spread it evenly and lightly press it into the dough.
  12. Smear little milk on one edge of 11 inch side of the rectangle.
  13. Start rolling the rectangle from edge opposite to where the milk has been smeared. Do not roll it tightly.
  14. Seal the edge where the milk has been smeared into the roll.
  15. Divide the roll into two halves.
  16. Divide each half into 2 and each quarter into 2 more halves to get total of 8 pieces.
  17. Place the pieces in the baking tray and brush each piece with milk.
  18. Bake for 17-20 minutes or until a skewer inserted in the centre of the scone comes out clean.
  19. Remove the baking tray out of the oven and place it on a wire rack. Let it cool down slightly.
  20. Once cooled, you can store them in air tight container for 2-3 days. But tastes best when served warm.
Recipe sourced from Joy of Baking.


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