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Cinnamon Bun Scones Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/cinnamon-bun-scones-recipe/