Like so many, I adore cinnamon rolls. All that gooey cinnamon-y-ness is just irresistible. Unfortunately, I don’t make them that often. Actually, that could be a good thing considering how very much I enjoy them.
In any case, cinnamon rolls are a labor of love for me. These Cinnamon Bun Scones, however, are low on the labor scale yet high on the deliciousness scale. Now that’s the kind of breakfast baking I can really love.
I happened upon this recipe as I was looking for something quick and easy for Sunday breakfast. I was intrigued by the simple ingredients and the promise of something that would taste like cinnamon rolls without all the work.
I was so not disappointed.
These scones taste so much like cinnamon rolls without actually being cinnamon rolls. I’m so completely amazed by them. They’re really simple to make from ingredients you’re likely to have on-hand. And the taste is phenomenal. I just love that sweet cinnamon swirl and the sweet, simple glaze.
Do yourself a favor. Make these as soon as is humanly possible. Seriously, they are that good. The oats and cinnamon and vanilla and pecans all just come together into one of the best things I’ve had for breakfast in a very long time.
Cinnamon Bun Scones
Simple to make and a pleasure to eat, Cinnamon Bun Scones are a fabulous sweet, cinnamon-y treat for breakfast or for snacking!
Ingredients
For the scones:
- 1/2 cup (about 60g) toasted chopped pecans
- 2 tablespoons packed light brown sugar
- 2 teaspoons ground cinnamon
- 2 cups (240g) all-purpose flour
- 1 cup (99g) old-fashioned rolled oats
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes
- 3/4 cup (177ml) milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
For the glaze:
- 3/4 cup (82g) confectioners' sugar, sifted
- 3 to 4 teaspoons milk
Instructions
To make the scones:
- Preheat oven to 425°F. Line baking sheets with silicone liners or parchment paper.
- In a small bowl, combine the pecans, brown sugar, and cinnamon. Set aside.
- In a large bowl, combine the flour, oats, sugar, baking powder, and salt. Add the butter and mix with a pastry blender or a fork until mixture resembles coarse crumbs.
- Combine the milk, egg, and vanilla in a small bowl. Add to the flour mixture and stir just until combined.
- Sprinkle the cinnamon mixture over the dough. Gently stir until the batter is just swirled with the cinnamon mixture.
- Drop the dough by 1/4-cup portions* onto prepared pans. Leave about 2 inches between scones.
- Bake 11 to 13 minutes, or until golden brown.
- Cool the scones on a wire rack for 5 minutes while you make the glaze.
To make the glaze:
- Combine the confectioners' sugar with 3 teaspoons milk. Add more milk if needed to achieve pouring consistency.
- Drizzle the glaze over the warm scones.
Notes
*A 1/4-cup scoop works wonderfully!
Recipe slightly adapted from Quaker.
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69 Comments on “Cinnamon Bun Scones”
I just made these and they are awwwwsome!!! I’ve put some in the freezer raw and will see how they bake up after being frozen.
Hey, the cinnamon bun scones sound so good. I’ve always wanted to try scones but for some reason have yet to make them.
Make sure your butter is frozen and your milk and egg is ice cold, it makes all the difference.
Just made these and they were very very good!
Great! I’m so glad you like them!
I found the sweetness level lacking. I will make again and use a bit more brown sugar. Otherwise great recipe.
Scones aren’t normally very sweet.
I just made these for breakfast…Frist time making any kind of scones. They are yummy and will mak again.
So glad you liked them, Lourdes!
This was amazing!!!! I didn’t have vanilla (…how can you run out, I ask you??) so I subbed orange extract. It was so so so good with the cinnamon….will make it that way all the time. Thanks for sharing this recipe!!!
I’m glad you liked them Susan! That orange addition sounds really good.
I haven’t made yet but are making to take to a tea at my club. But wanted to address the remark that they weren’t sweet enough, on a cruise we were taking they served high tea at 4 o’clock each day and served scones. They were plain and served with butter and jelly, let me tell you, they tasted like a dried up biscuit! That was the reason I attended I wanted to taste a scone, I attended several they never got better. I was very disappointed.
Scones really are not supposed to be that sweet. They are a cross between a bread and cookie. Since they are served with tea or coffee, which has a strong taste in itself, they are really not meant to be very overpowering. However, they are not supposed to be a “dried up biscuit” either. Although dry, they are meant to be to have some moisture, as you are not supposed to choke on it. Usually if you dip them into your coffee and take a bite, the coffee compliments the cinnamon in the scone.
I’m excited about this recipe, going to give it a try!!!
These were delicious! I didn’t have any pecans, but they were good without them as well.
I just made these this morning and my family gobbled them up! Thank you!
That’s great to hear!
I wonder if you could put raisins in them instead of the pecans??
Yes, that should be fine.
I made them and added a 1\2 cup of raisins instead of the pecans.
I made them and added a 1\2 cup of raisins instead of the pecans.
They also freeze well.
Do these freeze ok?
Hi, Kaylee. I’ve never frozen these, but I would guess they would be okay minus the glaze.
Amazing cinnamon scones! Made without pecan nuts, such a hit with my boys who love cinnamon. Have made twice in two days! They are beautifully crispy on the outside and soft and moist on the inside! Perfect for breakfast or tea.
Yay! They’ve been one of our favorites for a long, long time!
Can you make it with almond milk instead??
Hi, Hannah. I’ve never used almond milk, so I can’t say for sure. I’d recommend following the manufacturer’s guidelines for substitution. If you try it, please come back and let me know how it works.
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These were yummy and easy to make. Will definitely make again:)
Yay! So glad you liked them, Rose!
How many calories for one scone you think?
Hi, Hannah. I recommend using an online nutrition information calculator to estimate that.
I substituted almond milk (1:1 ratio) in both the scones and the glaze and they were fantastic! I had vanilla almond milk on hand so I halved the vanilla extract.
Thanks for sharing how these worked with almond milk!
It was a last-minute decision to make the scones and my butter was not frozen. A lot of the butter did melt out of the scones. They were still delicious and moist and I will make them again only with frozen butter.
Made a batch today! Love them. I didn’t have powdered sugar to make the glaze so I sprinkled just a little regular sugar on Top before baking.
I’m glad you liked them, Terry!
Can you use quick oats?
Hi, Carol. You can, but just keep in mind that the texture and shape will be different. Also, if you measure by weight, remember that 1 cup of quick oats is 80g.
Can I substitute cream for milk?
Hi, Linda. You can, although you may want to use a little less.
How many does the recipe make
The yield is at the top of the recipe – 12 scones.
Can you use quick 1 minute oats?
Hi, Missy. You can, but they’ll likely be flatter and less chewy.
Have you tried buttermilk instead of milk? You’d need to add some sugar to offset the tang & sweeten ’em up a little more. And maybe just a pinch of baking soda. I’m dairy intolerant but can handle buttermilk that’s truly a cultured buttermilk. And it gives such a beautiful , tender crumb. I’m definitely trying this recipe! I also plan to try it with a lively SOURDOUGH discard subbed for about 1/3 cup of flour and some of the liquid plus even more sugar to balance the tang. I figure about 3 T. of sugar. Can’t wait to play with & TASTE these lovelies!
Hi, Kathy. I’ve not tried that, but let me know how it works for you if you try it.
Your written comments at the end said you love the vanilla glaze and yet the glaze doesn’t call for vanilla. Do you need to add that to the recipe?
Hi, Nanci. I just misspoke, although you can certainly add some vanilla if you like.
I just made these today and they are delicious! I didn’t have pecans so I used cinnamon chips. They worked very well. These scones are very easy to make. I enjoy scones with coffee on a chilly morning. Thank you for this great recipe!
Glad you liked them, Kathy!
I can’t wait to try these.. one question though can these be frozen after baked?
Yes, that should be fine. You’ll likely have better luck freezing them without the glaze.
photo shows round and cut in sections. please stick to specifics
Hi, Patricia. These are scooped using a 1/4-cup scoop, as shown in the photos. The doming of the scones is from the scoop.
This looks so good! What a great way to still enjoy a favorite but with a different texture!
Thanks for sharing! Does it keep long?
Hi, Vanessa. They should keep in an airtight container for a few days. Longer than that, and you may want to freeze them.
Hi I was just wondering if their were any nutrition facts about the cinnamon bun scones?
Hi, Abbey. I’m working on adding that information to my recipes, but it will be a while still. You can always use an online nutrition calculator if you need that information for a specific recipe.
These are amazing! Thank you !!
So glad you like them, Julie!
Should the butter be frozen or just cold? I saw some comments saying they should be frozen.
Hi, Lizzy! Cold butter should work just fine.
Are the oats optional?
Hi, Jeanette. I wouldn’t consider them optional. You might be able to substitute more flour for the oats, but I’m not sure how well that would work without testing it myself.
How many does the recipe make? Just need to know if I would need to double or not?
Hi, Janette. The yield is at the top of the recipe – 12 scones.
I converted them to vegan w plant based butter , egg replacement and flax milk! They turned out perfectly!!!
So soft and fluffy…. better than any vegan ones I tried!
This is a keeper!
Do you think you could add blueberries?
Thanks
I’m glad you enjoy them, Donna! Blueberries will add moisture, so you might have to counteract that with a bit more flour.