Irene’s White Chocolate Scone-abons

TRH Irene's White Chocolate Scone-abons

When my dad wants Scones and my son wants Cinnabon, we make a plan?? My son and I experimented and came up with a magical combination ????

Dough
3 cups self-raising flour
1/2 cup sugar
1/4 cup desiccated coconut
1/2 a sachet of instant yeast
250g butter / margarine
1 egg, beaten
+- 3/4 cup milk
2 tsp vanilla essence
Filling:
1/2 cup white choc-chips
1/4 cup cinnamon
1/2 cup brown sugar
Glaze:
125 g butter
1 cup icing sugar

Method:
In a large bowl, combine flour, sugar & desiccated coconut.
Rub in butter/margarine.
Mix the egg and vanilla essence in a small bowl and using a fork.
Warm the milk in the microwave for around 30 seconds and add the yeast. Stir both the milk and egg mixture into flour mixture until moistened.
Knead dough for 5 minutes and allow to rise for half an hour.
Roll out dough till it is a 1cm thick, large rectangle onto which you sprinkle the filling mix evenly (cinnamon, brown sugar and white chocolate chips).
Roll the dough like a Swiss roll (spiral shape), while making sure it is tight enough to prevent spilling of the filling.
Cut the, now log shaped dough into equal pieces of 5cm.
Place on a lightly greased baking sheet and bake 15-20 minutes in a preheated oven at 200C, or until light brown.
Melt butter in a bowl and add the icing sugar to it and use as a glaze to pour on the Scone-abons as soon as you take them out of the oven.
You can top with any other toppings that you prefer but it is perfect this way.
Serve warm.

Prepared, tried and tested by: Irene Dasari‎ & Cameron Dasari Moonsammy

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2 thoughts on “Irene’s White Chocolate Scone-abons

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