Cinnamon Roll Scones

How To Make Cinnamon Roll Scones

1. In a small bowl, whisk together the egg, amasi and vanilla until well combined. Set aside.
2. In a medium sized bowl combine the flour, baking powder, salt and sugar.
3. Cube the cold butter and use your fingertips to incorporate it into the flour mixture until the mixture resembles breadcrumbs
4. Make a well in the centre of the mixture then pour in the wet ingredients.
5. Lightly mix the ingredients until you have a shaggy dough.
6. Use your hands to lightly knead the scone dough until you have a cohesive ball.
7. Turn onto a lightly floured surface roll into a 7mm-1cm thick rectangle.
8. Combine the ingredients for the filling and spread over the scone dough in an even layer.
9. From the longer side of the rectangle, carefully roll up the scones into a tight cylinder.
10. Wrap the dough tightly in plastic wrap and let it sit in the freezer for an 45 minutes.
11. Preheat the oven to 200C and line a baking sheet with parchment paper
12. Cut the log into 4 equal pieces, then slice each piece diagonally to create a triangle
13. Arrange the scones on the baking sheet, leaving space between each.
14. Bake for 12-15 minutes or until golden brown.
15. For the icing; melt the butter in a saucepan over medium-low heat.
16. Allow the butter to foam then turning a clear golden colour.
17. Continue cooking until light brown with a nutty aroma.
18. Once browned, removed from the heat and whisk in the icing sugar and milk until smooth
19. Drizzle the icing over the scones and enjoy.