If there are two baked goods I love over all others, they are cinnamon rolls and scones. And if there is one food-related ritual I love over all others, it is afternoon tea. And so when I came across a cookbook that took all these heavenly things and mixed them all up together…well, let’s just say that I was one happy girl.
Alice’s Tea Cup is both a wonderful tearoom in New York City and now a cookbook packed with things like this:
Banana Nutella Cake
Apple-Cinnamon Butternut Squash Soup
The Red Queen’s Pink and White Chessboard Cookies
But the recipe that had me at hello was the one called Cinnascones, and yes, they are exactly what you hope and dream they are. A sweet buttermilk scone dough that is rolled out, spread with a cinnamon paste, rolled up, sliced, baked and then drizzled with a light frosting. Is your mind blown yet?
This is a recipe that you will want your handy Silpat for, or a nice piece of parchment paper for the rolling out part, because the dough is a little bit sticky, but if you roll it out on one of those you can lift it up and guide the dough around as you start the rolling up part. Aside from that, the only tricky part is going to be keeping them in your kitchen for more than 5 minutes after they come out of the oven.
Now my only problem is deciding if I am going to make the Peppermint Stick Scones or the Peanut Butter and Jelly Scones next. Or the Bacon Cheddar Scones. Or the Banana Butterscotch Scones….
Cinnascones, from Alice’s Tea Cup