Saturday, 28 September 2019

Cinnamon scroll scones

The joy of holidays is time to bake.  It has been a while.  But yesterday the state government kindly gave us a Friday holiday to celebrate the AFL footy grand final.  I went to pick up Sylvia who had been staying at my parents' place.  My mum had made some delicious cinnamon scrolls using scone dough.  They were so good that today we made them while watching the grand final.

Actually we are not footy fans so watching the grand final each year is a strange kind of ritual.  I grew up in a footy family so I know enough about the AFL and want Sylvia to know enough for socialising.  But for us, it is really about making a fancy lunch and watching the entertainment at the start and the drama at the end.  This year we saw great music with John Williamson singing Waltzing Matilda, Paul Kelly singing Leaps and Bounds, and Mike Brady singing Up The Cazaly.  Classics!

Our neighbour visited and we all shared a big platter!  Chips, dips, baguette, cheese, vegies, and warm 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.

Given we don't really watch all the game of football, we create out own traditions.  We decided to make the scrolls around half time.  As it was, the game started slowly but before half time, the Tigers had already pulled out in front of the Giants and were never in doubt for the rest of the game.

My mum said that many decades back she had bought pre-made cinnamon scrolls that you could put a few in the oven at at time but she can't quite remember if they were pre-cut.  When making scrolls at home, dental floss is a great way to cut individual scrolls from the "log" to help them keep their round shape (a knife has a way of pushing down too hard and crushing the shape).  Sylvia showed my mum how to do this when at her place.  She also did it today.

Our scrolls weren't perfect in shape but they were pretty good.  I still need to accomplish the art of having an even log to cut round from.  They tasted delicious with a thin glaze drizzled over them.  They were lovely and soft with a sweet hit but not overly sweet.  I really loved that they were pretty quick to prepare.

We had the scrolls with a cuppa tea and a platter of fruit and sweets: watermelon, strawberries, kiwi fruit, orange wedges, red liquorice and tim tams.  Sylvia had also got out some curly wurly caramel chocolates but these got put away because we had plenty else.  We sat and watched the presentation with the gutted Giants and the jubilant Tigers.  And suddenly the day had passed and it was dinner time and we weren't at all hungry.

I am on leave next week and hope that I might find some more time for baking and blogging.  However, while I don't have too much planned, I have a lot I hope to squeeze in and will need to see just how much I can get done.  Maybe I might find time to try these with a savoury filling or maybe that will need to wait for another week when I have some time.  I'd also quite fancy trying these with pumpkin or treacle scone dough.  The possibilities are endless.

More scrolls and scones on Green Gourmet Giraffe:
Fruit mince scrolls (v)
Pumpkin scones
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

Scone dough:
2 cup self raising flour
Pinch salt
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
boiling water

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


  1. What pretty scones! Hope you have a great break from work in the coming week.

  2. These scrolls look great. I didn’t watch the game at all.

  3. I'd be into sports more if there was more food involved! These are such a great idea!


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