Cinnamon Filled Buttermilk Scones

A plate of 6 Stuffed Buttermilk Scones on a blue rimmed plate with a multi colored napkin in the background.

4.50 from 2 votes

Cinnamon Filled Buttermilk Scones

Think of these fantastic Cinnamon Filled Buttermilk Scones as sconewiches. Two currant scones are filled with a brown sugar and cinnamon filling (think cinnamon rolls) and finished with a vanilla glaze.

Prep Time40

Cook Time25

Total Time1 5

Course: Breakfast/brunch

Cuisine: American

Keyword: easy to make, Quick Bread, Scones

Servings: servings

Calories: 302kcal

Author: Helen S Fletcher

Ingredients

Cinnamon Filling

2 tablespoons unsalted butter, melted
⅓ cup brown sugar (65 grams)
2 teaspoons cinnamon

Buttermilk Scones

½ cup currants, optional (60 grams)
6 tablespoons unsalted butter, cold (85 grams)
3 cups all-purpose flour (420 grams)
¼ cup granulated sugar (50 grams)
1 tablespoon baking powder
¾ teaspoon table salt
1 ½ cups buttermilk, cold

Vanilla Glaze

¾ cup powdered sugar (100 grams)
1 ½ tablespoons unsalted butter, softened (25 grams)
1 teaspoon vanilla
1 + ½ tablespoons milk

Instructions

Cinnamon Filling

Combine the brown sugar and cinnamon. Melt the butter. Set aside.

Buttermilk Scones

Line a baking sheet with parchment paper and set aside. Soak the currants overing them in the hottest water available while the rest of the recipe is made.
Cut the butter into lima bean size pieces and keep cold.
Add the flour, sugar, baking powder and salt to a mixing bowl fitted with the paddle attachment. Mix it for a few seconds. Add the butter and mix to break up the butter into lima bean size pieces.
Add the buttermilk and beat on low to medium low until the dough starts to come together.
Drain the currants. Squeeze all of the water out of them. These need to be moist but not wet or it will change the texture of the dough. Add them to the dough and mix just until incorporated.
Pour it onto your work surface and knead it several times to form a smooth ball. Divide the ball in half (approximately 475 grams per piece).
Flour the work surface lightly and also the top of one of the pieces of dough. Place a 9" round cake pan on top and press down, rotating the pan to flatten the dough. If doesn't come to the edges, just pat it out.
Place the round on the parchment lined baking sheet. Brush the round with the melted butter to within ½" from the edge and top with the cinnamon/sugar mixture, keeping the edge clean. Pat the mixture into the butter.
Flatten the second piece of dough as for the first. Wet the clean edge with water and place the second round on top of the first. Press the edges together.
Mark the dough, without going through it, into quarters. The easiest way to to mark in in half, turn it 90° and mark it again.
To make the scones easier to cut and keep the filling inside, freeze the rounds until firm and cold throughout. You don't want to freeze it all the way.
Preheat the oven to 375°F. Line a second baking sheet with parchment.
When ready, cut the scones as desired by cutting each quarter into 2 or 3 pieces. Place them on a parchment lined baking sheet alternating them so the points are up and down to get them all on the tray. Freeze again just until cold if they have warmed up.
Bake for about 25 minutes until lightly browned. Cool on the tray. A small amount of the filling will leak out if they were cold going into the oven. It will break off easily when cooled.

Vanilla Glaze

Combine all of ingredients in a bowl and whisk until smooth. Drizzle over the scones or top them completely.
The scones are best freshly made but will hold if covered lightly for a day.
To make ahead, completely freeze the round of assembled scones. Thaw it just enough to be able to cut and precede as above. Alternatively, bake them and freeze them, well wrapped, without the glaze. Thaw, warm in a 350°F for about 10 minutes and glaze them when cool.

Notes

There is always an abundance of photos to guide you in the post above.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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All of the ingredients should be cold. The cold butter should be cut into the flour in lima bean size pieces (bigger than pea size) to produce a flaky scone. The buttermilk should be cold also.

Do not over mix or over handle the dough. Mix it until it just comes together and then knead a few times by hand to bring it together into a smooth ball.

Freeze the assembled rounds before cutting until firm but not hard. This will make cutting them easier and the filling will stay inside. If cut when first assembled, some of the filling falls out.

Refrigerate or freeze the cut scones until cold but not frozen before baking.

Cream or milk makes a glaze that dries with a low gloss. Water dries flat and isn't as pretty.

Dark or light brown sugar may be used. The dark will add more flavor.

It is most important to squeeze all the water from the soaked currants. They should be moist but not wet or the texture of the dough will change.

Nutrition