Last month we took a trip out to California (more on that later!) and ever since we got back I feel like I lost my cooking mojo. No motivation to cook or try any new recipes. That is, until this recipe sprung up in my news feeds. Cinnamon roll + scone = fabulous combo!

I wanted to make these for coffee with the in-laws  this morning but the last thing I wanted was to have to get up at the crack of dawn to make them. Luck for me these are freezer friendly. I whipped them up yesterday afternoon and froze them overnight. This morning I woke up and popped them in the oven to cook while I got ready. They turned out so perfectly I think I need to make more to have a stash in my freezer for any last minute scone emergencies.

Cinnamon Roll Scones
Makes 8 scones

8 tbsp (1 stick) unsalted butter, frozen
1/2 cup milk
1/2 cup low-fat greek yogurt
1 cup all-purpose flour, plus more for dusting the work surface
1 cup whole wheat flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tbsp unsalted butter, melted

Milk or cream, for brushing
1/4 cup cinnamon sugar
2/3 cup chopped pecans, toasted
1/4 cup mini white chocolate chips

2 tbsp melted butter
Cinnamon sugar, for sprinkling (optional)

1 cup confectioners’ sugar
1 tsp vanilla extract
2 tbsp milk

Preheat oven to 425˚ F.

Line a baking sheet with a silicone baking mat or parchment paper. Grate the frozen butter using a food processor. (Frozen butter is extremely hard to grate on a regular box grater so using your food processor is a must.)

Whisk together the milk and yogurt in a medium bowl and refrigerate until needed. Combine the flours, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Whisk to combine. Add the grated butter to the flour mixture and toss with fingers until the butter is thoroughly coated.

Add the milk mixture to the dry ingredients and fold with a spatula until just combined. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour. Knead with well floured hands (6-8 times) just until the dry ingredients have been mostly incorporated.

Roll the dough into a 12-inch square. Fold the dough into thirds (like you are folding a business letter) using a dough scraper to lift it off the work surface. Fold the short ends of the dough into the centre in thirds to form a smaller square (approx. 4-inches). Transfer the dough to a flour dusted plate and chill in the freezer for 5 minutes.

Return the dough to the floured work surface and roll into a 10-inch square. Lightly brush the surface with milk or cream. Sprinkle the surface with the cinnamon sugar. Layer with the toasted pecan pieces and chocolate chips. Roll the dough up into a tight log. Lay the log seam side down on a cutting board and use a sharp knife to slice into 8 round discs. Please the shaped scones onto the prepared baking sheet.  Lightly brush the top of each scone with the melted butter and sprinkle with more cinnamon sugar.

If you are making these ahead, at this point you will need to flash freeze the scones on the baking sheet for 20 minutes. Then wrap each one individually in plastic wrap and store in a freezer bag until needed.

Bake until the tops and bottoms are golden brown, 15-18 minutes. If cooking from frozen, bake for 18-20 minutes. Transfer to a wire rack and let cool for at least 10 minutes.

In a small bowl, whisk together the confectioners’ sugar, vanilla and milk until smooth. You may add additional milk or sugar to reach your desired consistency. Drizzle the icing over the scones. Serve warm.

Source: Adapted slightly from Annie’s Eats