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Saturday, 28 September 2019
Cinnamon scroll scones
vegetarian sausage rolls. I did clear away quite a lot of leftovers after the lunch and dinner was a casual affair of leftovers. It is not traditional footy food - meat pies, sausage rolls, and hot dogs. Nor are the cinnamon scrolls traditional footy fare. My dad always buys jam doughnuts at the footy.
More scrolls and scones on Green Gourmet Giraffe:
Fruit mince scrolls (v)
Pumpkin spice scrolls (v)
Sourdough cheeseymite scrolls
Treacle scones (v)
Walnut, brie and apple scones
Cinnamon Scroll Scones
Scones adapted from Green Gourmet Giraffe
Makes about 9
2 cup self raising flour
30g butter (I did 2 tbsp margarine)
1 cup milk (I used soy)
2-3 dessertspoons butter or margarine
2 tbsp brown sugar
1 tsp cinnamon
2-3 dessertspoons of icing sugar
1 small dessertspoon of butter or margarine
Preheat oven to 220 C. Line or lightly grease a baking tray.
Place flour and salt in a bowl. Rub in butter with your fingertips (or as you normally would do – pastry cutters, food processor etc) til it resembles fine breadcrumbs. Add milk and water and mix in gently til it forms a soft and sticky dough.
Turn out dough onto lightly floured surface and knead a few seconds til smooth. Roll dough into a rough rectangle til about 1 cm thick. Spread butter or margarine evenly across dough (soften butter if needed). Scatter brown sugar and cinnamon over dough. Roll up from the long side. Wash and dry a piece of dental floss so it does not have a mint flavour. Pass floss (or string) underneath the rolled dough and cut in 1 inch pieces by pulling ends of floss together. Place each piece on prepared tray with about 1cm between each roll.
Bake in over for about 12-15 minutes until lightly browned and sound hollow when tap on top. Transfer to wire rack to cool.
Make glaze by placing 2 tbsp icing sugar and butter in a small bowl or mug. Drizzle a little boiling water over it and mix well. Add an extra tbsp icing sugar to get it a creamy colour (not transparent) but still quite thin. Drizzle over warm scrolls.
Eat warm or room temperature. Best eaten on day of baking.
NOTES: These can be vegan if using vegan butter and milk. I didn't do too much measuring with the filling and glaze but I think the amounts I have given are pretty close, but they can be adjusted to taste. I think I could have made the dough even thinner than 1cm when I look at my scrolls.
On the stereo:
Youtube: Jessie J