Cinnamon bun scones

Last week I was doing something, completely unrelated, and it came to me: cinnamon bun cookies! all the taste and none of the waiting. After a little bit of googling I found out they were already a thing, which is always a little frustrating when you think you're being creative and innovative and you find out your idea already exists. I am almost positive the majority of english people are less adventurous with their baking, we seem to like classic homely style baking passed down from generations, but that's not to say this is a bad thing. So while I was walking around the house I saw a packet of Welsh cakes my parents had brought back from Wales which led me to cinnamon bun scones.

I did two different tests of cinnamon bun cookies and although they were nice, they were really sweet and I even reduced the amount of sugar. As they were so sugary it took away from the cinnamoniness, and I love me some cinnamon, so they weren't exactly what I was trying to create, they also take a while to make with refrigerating the dough etc. so it wasn't exactly cutting down on the time it took to make them. I definitely got what I wanted from the scones though, they're almost like a real cinnamon bun and mentally they feel healthier, whether that's true or not I have no idea.

For the scones:
225g plain flour
3 tsp baking powder
50g butter or margarine
25g caster sugar
150ml milk, I use almond but any will work
1 1/2 tsp vanilla extract

For the filling:
35g butter/margarine
70g brown sugar
4 1/2 tsp cinnamon (I usually heap mine but i'm a cinnamon freak)

Preheat the oven to 220C/425F/Gas mark 7
Sift the flour and baking powder into a bowl. Rub in the butter or margarine with your finger tips until it resembles fine breadcrumbs, then stir in the sugar. Mix the milk and vanilla extract together, then add enough milk to make a soft dough. Turn on to a floured surface and knead very lightly.
Melt the butter or margarine for the filling then mix in the sugar and cinnamon.
Roll the dough out and spread the filling on top, then roll the dough up like you would when making cinnamon buns. Slice the dough roughly 1 inch thick then place on a baking tray. (tip: if you do not have a very sharp knife, using dental floss can sometimes give a cleaner cut and won't mess up your swirls as much as a knife)
Bake in a preheated oven for 8-12 minutes depending on the size of your buns, they should be well risen and golden. Leave to cool on the baking tray.

Optional:
Mix icing sugar and milk, add a drop of vanilla extract or cinnamon to taste, and drizzle over buns. I much prefer my buns without icing but i know many think it's the best part.

Enjoy your quick and easy cinnamon bun fix.