Tate's Bakery Cinnamon Swirl Scones

By carvalhohm

Ingredients

• Filling:
• 8 tablespoons (1 stick) salted butter, at room temperature
• 1/2 cup firmly packed dark brown sugar
• 1 tablespoon ground cinnamon
• Dough:
• 4 cups unbleached all-purpose flour
• 1/3 cup granulated sugar
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) cold salted butter, cut into 1/2 -inch cubes
• 1 cup dark raisins
• 1 3/4 cups half-and-half
• Icing:
• 1/2 cup confectioners' sugar, sifted
• 1 tablespoon plus 1 teaspoon water

Details

Servings 1
Adapted from cookingchanneltv.com

Preparation

Step 1

Position oven racks in top third and center of oven and preheat oven to 375 degrees. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.

To make filling: In small bowl, mix butter, brown sugar, and cinnamon until smooth.

To make dough: In large bowl, whisk together flour, sugar, baking powder, and salt. Using pastry blender or your fingertips, work in butter until mixture is crumbly with some pea-sized pieces of butter. Do not overmix. Mix in raisins. Stir in half-and-half and mix just until dry ingredients are moistened.

On lightly floured work surface, roll out dough into 17x12-inch rectangle about 1/4-inch thick. Spread cinnamon filling evenly over top of dough, leaving 1/2 -inch border on all four sides. Starting at long side, tightly roll dough up into log. Cut dough into 2-inch slices and arrange them, cut sides up, 4 inches apart on prepared baking sheets.

Bake, switching positions of baking sheets from front to back and top to bottom halfway through baking, until rolls are slightly golden, 25 to 30 minutes. Let cool on tpans for 10 minutes.

To make icing: In small bowl, mix confectioners' sugar and water with fork until smooth. Drizzle over buns. Serve warm, or let cool to room temperature.