Nelly Elliott

Newcastle based blogger, mama, creative, coffee-only with my oxygen, vegan, plus-size fashion lover and feminist.


Cinnamon Swirl Scones

I have never had much luck with scones in the past, flat, heavy and possibly could be classed as a deadly weapon was the best I could manage. So , when I saw that this months Tea Time Treats was scone themed I moaned and groaned and pretty much decided to sit this one out.

Then I had a little recipe epiphany.

I have been wanting to try making cinnamon swirls/buns forever but my inherent laziness has always found the idea of kneading and proving a bit of a long term commitment for a quick and delicious weekend bake.


Why not make them as a scone? I had a moment of doubt, would they rise properly? Would they even stay in a swirl? There is only one way to find out!...

Ta-da... Worked a treat!

I followed a very basic BBC recipe for the scone mixture itself and turned to my trusty kitchen aid to do most of the work.


  • 225g self raising flour
  • pinch of salt
  • 55g butter
  • 25g caster sugar
  • 150ml milk
  • 1 free-range egg, beaten (for egg wash)

  • 65g soft brown sugar
  • couple of teaspoons of cinnamon (or any others spices you fancy)
  • 50g melted butter

    You simply rub the butter into the flour until it looks like breadcrumbs.
    (I used the paddle attachment on my kitchenaid and left it for 5 minutes.)

    Then, stir in the sugar.

    Slowly add the milk, to form a dough.

    WARNING Do not over mix, if you do you will end up with pastry which will not work anywhere near as well... Not that I'm speaking from experience or anything... *shifty eyes*

    Once the dough is just combined, roll it on a floured surface into a loose square shape about 2.5cm in thickness.

    Combine the melted butter, sugar and spices to form a paste and spread it over the scone dough (as below)

    Once it has a liberal coating of the cinnamon paste, roll it into a nice neat log shape, then chop it into the swirls! Simple as that!

    Bake them at 180C for around 12-15 minutes, you want them to be puffed up and slightly golden with the cinnamon paste oozing nicely.

    These went down really well in my house, so well in fact I made a second batch the next day. The second batch went a bit wrong though as I left the mixture in the mixer for too long and it turned into pastry. Made for quite a tough swirl.