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  • Lucia Borzillo

The Return of the Scones and Brownie Cookies

A crazy work week translates to baking. Tonight I tried 2 new recipes.

Brownie Cookies and Cinnamon Roll Scones.

Both recipes are worth saving.

The Brownie Cookie recipe is from the King Arthur Flour site.

Visiting the King Arthur store in Vermont is on my bucket list.

Until that happens, the site is a go-to site for any baking reference.

Brownie Cookies


Brownie batter

8 tablespoons (113g) unsalted butter

3/4 cup (160g) light brown sugar or dark brown sugar, packed

1/2 teaspoon table salt

1/4 teaspoon espresso powder, optional

2 large eggs

2/3 cup (56g) Dutch-process cocoa, sifted if lumpy

1/2 teaspoon baking powder

Cookie batter

8 tablespoons (113g) unsalted butter

2/3 cup (142g) light brown sugar or dark brown sugar, packed

3/4 teaspoon table salt

1 large egg

1/4 teaspoon baking soda

1/4 teaspoon baking powder

The Cinnamon Roll Scone is from Fresh Bean Bakery. I do not know how I came upon this site but holy cow!!! Lots of delicious-looking recipes are located there. I will be back!

Cinnamon Roll Scones



1 egg

95 g sour cream (⅓ c. + 1 tbsp.)

2 tsp. vanilla

240 g all-purpose flour (2 c.)1/2 tsp. salt

1 tbsp. baking powder

35 g light brown sugar (3 tbsp.)

113 g unsalted butter cold, cubed (8 tbsp.)

Cinnamon Filling

28 g unsalted butter (2 tbsp.)

35 g light brown sugar (3 tbsp.)

1 tbsp. ground cinnamon

Vanilla Glaze

60 g powdered sugar (½ c.)

1 tsp. vanilla

1-2 tsp. milk



In a small bowl, whisk together the egg, sour cream and vanilla until well combined. 

Set the mixture in the fridge.

In a medium-sized mixing bowl, add the flour, baking powder, salt, and sugar. 

Cube up the cold butter stick and add it to the dry ingredients.

Using a pastry cutter or your fingers, cut the butter into the flour mixture until the butter pieces are quite small.

Make a well in the center of the dry ingredients, then pour in the wet ingredients mixture. 

Lightly mix the ingredients together in the bowl until you have a shaggy dough.

Use your hands to lightly knead the scone dough together just until it becomes a cohesive ball.

Turn the dough out onto a lightly floured surface.

Using a rolling pin, roll the dough out to a 10" x 14" (25 x 35 cm) rectangle.

In a small microwave-safe bowl, melt the butter.

Then, mix in the brown sugar and cinnamon.

Carefully spread the brown sugar cinnamon mixture over the scone dough into an even layer.

From the longer side of the rectangle, carefully roll up the scones into a tight cylinder (the same way you would roll cinnamon rolls.)

Wrap the dough tightly in plastic wrap and let it sit in the freezer for at least 1 hour.

When you're ready to bake the scones. preheat the oven to 425°F / 220°C. 

Line a cookie sheet with parchment paper or a silicone baking mat.

Slice a small sliver of dough off of both ends of the log to reveal the cinnamon swirl. 

Slice the log into 4 equally sized pieces, then slice each piece on a diagonal to create a triangle-shaped piece.

Evenly space the scones out on the baking sheet, leaving space between each for spreading.

If desired, you can brush a little bit of heavy cream on top of the scones to encourage the tops to brown. 

Bake for 12-15 minutes, or until the scones start to turn golden brown on top and the bottoms. 

Vanilla Glaze

Add the powdered sugar, vanilla, and 1 tsp. of milk to a small mixing bowl. 

Whisk together, adding in more milk as needed to achieve your desired consistency.

Once the scones have cooled to room temperature, drizzle the glaze over them.

Serve and enjoy!

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