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Cinnamon Roll
Scones: Preheat oven to 400 degrees F (200 degrees C) and place oven rack in
the middle of the oven. Butter or
line a baking sheet with parchment paper.
In a large bowl,
whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the
butter into small pieces and blend into the flour mixture with a pastry blender
or two knives. (The mixture should look like coarse crumbs.) Add the
buttermilk to the flour mixture and mix just until the
dough comes together. (Do not over mix.)
Transfer the dough to a lightly floured surface and
knead
the
dough gently and then roll into an 8 x 11 inch (20 x 28 cm) rectangle. Spread the
softened butter over the dough.
Sprinkle with the raisins, if using. In
a small bowl stir together the brown sugar and cinnamon and sprinkle it evenly
over the butter. Gently press the mixture into the dough and brush one edge of the 11
inch (28 cm) side of the dough with a little milk or cream (to seal the edges of
the rolls). Roll the dough to form a log, starting at the end opposite the edge
you brushed with milk or cream. (Do not roll the dough too tightly or the
centers of the rolls will pop up during baking.) Slice the log into eight
equal-sized pieces
and place on the baking sheet. Brush the tops of the scones with a little
milk or cream.
Bake
for about 17-20 minutes or until a toothpick inserted in the
middle of a scone comes out clean. Remove from oven and place on a wire rack to
cool slightly.
Best served warm from the oven, but they can be covered and stored at room temperature for a few days.
Makes 8
Cinnamon Roll Scones.
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