Cinnamon Bun Scones Recipe

Introduction

Cinnamon Bun Scones offer the comforting flavors of a classic cinnamon roll in a quick, easy-to-make scone form. These tender, flaky scones are swirled with cinnamon and pecans, then finished with a sweet glaze for a perfect breakfast or afternoon treat.

Ingredients

• 1/2 cup toasted chopped pecans
• 2 tablespoons firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (cold and cut into 1/2-inch cubes)
• 3/4 cup milk
• 1 large egg (lightly beaten)
• 1 teaspoon vanilla extract
• 3/4 cup confectioners’ sugar (sifted)
• 3 to 4 teaspoons milk (for glaze)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper.
2. Step 2: In a small bowl, mix the toasted pecans, brown sugar, and ground cinnamon. Set this cinnamon mixture aside.
3. Step 3: In a large bowl, combine the flour, oats, granulated sugar, baking powder, and salt. Add the cold, cubed butter and cut it into the dry ingredients using a pastry blender or fork until the mixture looks like coarse crumbs.
4. Step 4: In another small bowl, whisk together the milk, beaten egg, and vanilla extract. Pour this wet mixture into the flour mixture and stir gently just until combined.
5. Step 5: Sprinkle the cinnamon mixture over the dough and gently fold or swirl it in, being careful not to overmix; you want the cinnamon to be swirled throughout.
6. Step 6: Drop the dough onto the prepared baking sheets in 1/4-cup portions, spacing them about 2 inches apart.
7. Step 7: Bake for 11 to 13 minutes, or until the scones are golden brown.
8. Step 8: Remove from the oven and cool the scones on a wire rack for about 5 minutes while you prepare the glaze.
9. Step 9: To make the glaze, combine the sifted confectioners’ sugar with 3 teaspoons of milk in a small bowl. Add more milk if needed to reach a smooth, pourable consistency.
10. Step 10: Drizzle the glaze over the warm scones and serve.

Tips & Variations

• For extra flavor, try adding a pinch of nutmeg to the cinnamon mixture.
• Substitute walnuts or almonds for the pecans if preferred.
• Use half-and-half or cream instead of milk for richer scones.
• Make smaller scones for bite-sized treats, adjusting baking time accordingly.

Storage

Store cinnamon bun scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones after baking and glazing, wrapped well in plastic wrap and placed in a freezer bag, for up to 1 month. Reheat in a warm oven or microwave before serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough, shape the scones, and freeze them on the baking sheet. Once frozen, transfer to a freezer bag and bake from frozen, adding a couple of extra minutes to the baking time.

What if I don’t have rolled oats?

If you don’t have rolled oats, you can substitute with quick oats or leave them out entirely, though they add a nice texture and flavor to the scones.

Cinnamon Bun Scones Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

These Cinnamon Bun Scones are a delightful twist on the classic scone, combining the comforting flavors of cinnamon, brown sugar, and toasted pecans with a tender, flaky texture. Finished with a sweet cinnamon glaze, they make a perfect treat for breakfast or afternoon tea.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 8 scones 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Scones

• 1/2 cup toasted chopped pecans
• 2 tablespoons firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
• 3/4 cup milk
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract

Glaze

• 3/4 cup confectioners’ sugar, sifted
• 3 to 4 teaspoons milk

Instructions

1. Preheat the oven. Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Prepare the cinnamon pecan mixture. In a small bowl, combine the toasted chopped pecans, light brown sugar, and ground cinnamon. Set this mixture aside for swirling into the scone dough later.
3. Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, and salt until well combined.
4. Cut in the butter. Add the cold, cubed unsalted butter to the flour mixture and use a pastry blender or fork to mix until the mixture resembles coarse crumbs with pea-sized pieces of butter.
5. Combine wet ingredients. In a small bowl, whisk together the milk, lightly beaten egg, and vanilla extract.
6. Make the dough. Pour the wet mixture into the dry ingredients and gently stir just until combined; do not overmix to keep the scones tender.
7. Incorporate the cinnamon mixture. Sprinkle the pecan-cinnamon-sugar mixture over the dough and gently fold or swirl it in so that the cinnamon mixture threads through the batter.
8. Shape and bake. Drop the dough by 1/4-cup portions onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 11 to 13 minutes, or until the scones are golden brown on top.
9. Cool the scones. Remove the scones from the oven and transfer them to a wire rack to cool for about 5 minutes while you prepare the glaze.
10. Prepare the glaze. In a small bowl, whisk together the sifted confectioners’ sugar with 3 teaspoons of milk. Add more milk, a teaspoon at a time, until you achieve a smooth pouring consistency.
11. Glaze and serve. Drizzle the glaze over the slightly cooled scones and allow it to set before serving.

Notes

• Make sure the butter is very cold before cutting into the flour mixture to ensure flaky scones.
• Do not overmix the dough to prevent tough scones.
• Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
• You can toast the pecans yourself by placing them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
• For a dairy-free option, substitute the milk and butter with plant-based alternatives.

Keywords: Cinnamon Bun Scones, Scones, Breakfast Scones, Cinnamon Scones, Pecan Scones, Baked goods, Sweet scones