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Pumpkin Cinnamon Roll Scones

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“Cinnamon rolls collide with pumpkin scones...it's a delicious combination!”
READY IN:
50mins
SERVES:
24
YIELD:
24 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Position oven racks in center of oven; heat to 375.
  2. In a small mixing bowl, combine ingredients for filling; set aside.
  3. In large bowl, combine dry ingredients; whisk together. Using a fork or pastry blender, work butter into dry mixture until mixture is crumbly, resembling coarse sand.
  4. In a medium bowl, combine remaining wet ingredients. Add to dry mixture; stir to combine. *Do not over-mix.*.
  5. Turn dough out onto a lightly-floured surface. Knead dough 10-12 times.
  6. With a rolling pin, roll dough into an 18x12 rectangle. Spread with cinnamon filling.
  7. Starting with long side, gently roll dough into a log, keeping the seam side down.
  8. Cut dough into 1" slices. Arrange cut-side up, 3" apart on 3 cookie sheets lined with parchment paper.
  9. Bake 20-30 minutes, rotating if needed, until golden brown.
  10. Cool 15 minutes.
  11. Combine ingredients for icing. Drizzle over slightly warm scones.
  12. Serve warm or completely cooled.

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