I would happily sit and eat an entire pan of cinnamon rolls as I love the flavours but as it’s probably not a good idea, I came up with using similar flavours in a scone. I have a recipe here for a Cinnamon Swirl Bread which is totally heavenly – here’s the link: https://cozebakes.com/2018/01/18/cinnamon-swirl-bread/
and wanted to use the same flavours with a similar swirl result in a scone. It worked really well so I’m very happy with it though I’ll definitely be going with a thicker glaze next time. Well you’ve got to haven’t you???
Traditionally we make our scones with buttermilk or regular milk but this recipe uses Greek Yoghurt instead. I was sceptical of course. I thought it would be way too dry and not be able to work into a dough but it worked! The scones were really good.
You can use a caramel drizzle on these if you want to dress them up and they are equally delicious on their own or with a dusting of icing sugar.
As much as I love a sweet scone, my heart probably lies firmly in the Brown Scone box. I really love a hearty brown scone. I love that I can decide to go with butter, or jam but if I feel like it, I can top with some cheese or whatever may take my fancy that day.
Unfortunately trying to find a gluten free brown scone has been almost impossible and I did try one but it was like eating grain from the miller (without the help of finer processes)!
So one day while I was making some gluten free brown bread, I thought …. this might work so I gave it a go and success! I know I’m going on a bit about it but honestly, I feel I came up with this idea and practically created a gluten free brown scone!