Giant Cinnamon Roll Scone

1. Prepare Baking Sheet

Begin by preparing your baking sheet with parchment paper or a silicone baking mat to ensure your scone doesn't stick during baking.

2. Make Scone Dough

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt. Add the cubed cold unsalted butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse sand. Make a well in the center and pour in the heavy cream and vanilla extract. Stir gently to form a loose dough, adding more cream if it appears dry.

3. Shape and Fold Dough

Dust your work surface with a bit of flour and knead the dough gently, just until it comes together, then shape it into a rectangle. Fold the dough in thirds, akin to folding a letter, then turn the dough 90 degrees and re-flatten it into a rectangle.

4. Prepare Filling

Prepare the filling by whisking together the melted butter, dark brown sugar, and ground cinnamon in a small bowl until well-combined. Spread this mixture evenly over the dough, leaving a small border around the edges.

5. Shape and Chill Dough

Slice the dough into even strips and roll each one into a tight spiral. Arrange these coils on your prepped baking sheet, leaving space between them for expansion. Chill the shaped dough in the refrigerator for at least 30 minutes.

6. Bake Scones

Preheat the oven. When the dough is thoroughly chilled, cut each coil into wedges and bake in the oven for 20 to 24 minutes, or until they turn a golden brown.

7. Cool Scones

After baking, transfer the scones to a cooling rack. Let them cool for about 20 to 30 minutes; this gives them time to set, so they don't fall apart when you glaze them.

8. Glaze Scones

For the final touch, whisk together the confectioners’ sugar, vanilla extract, and milk to create a smooth glaze. Drizzle it over the cooled scones. The glaze should be thick enough to cling to the scones but fluid enough to drizzle easily.