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Cinnamon Bun Scones

Incredibly moist and crumbly, these glazed cinnamon bun scones will be on your counter in 30 minutes. Packed with cinnamon and brown sugar, their buttery goodness is perfect for fall baking.

Cinnamon Bun Scones on a wire rack

Easy Homemade Cinnamon Scones

When fall comes around, my love for cinnamon-everything kicks in. As a result, it didn’t take long for these easy cinnamon bun scones to find their way into my head and kitchen. Since I’m all about low-effort and high-reward baking, turning your kitchen upside down isn’t something you have to worry about with this easy scones recipe.

These cinnamon bun scones are a beautifully spiced autumn symphony that comes together in 30 minutes. You can thank simple, pantry-staple ingredients for that. In a nutshell, you only need flour, cinnamon, oats, and brown sugar to make them. For this recipe, less is more!

These scones are moist, irresistibly crumbly, and golden brown. Pecans are totally optional but they do add a nice crunch and nuttiness. The end result is so good you’ll even want to eat the crumbs on your plate.

Close-up shot of 2 cinnamon bun scones and glaze drizzled over them.

What You’ll Need

Here’s a quick overview of what you’ll need to make these cinnamon bun scones. Scroll down to the recipe card at the bottom of this post for exact ingredient amounts.

For the Scones

  • Pecans – I prefer toasted, unsalted pecans. If you can’t find them, buy unsalted pecans and toast them yourself. If you need a refresher, see my note in the tips section below for how to toast nuts.
  • Light brown sugar – You can use just light brown sugar or a mix of light and dark brown sugar leftovers.
  • Ground cinnamon – If you’re feeling creative, you can even add 1/2 teaspoon of allspice. It’ll make the scones taste even more like fall.
  • All-purpose flour – Measure accurately by using a digital scale or the spoon and sweep method.
  • Old-fashioned rolled oats – These add a great texture and bite. You can use quick oats instead, but the consistency will be much denser.
  • Granulated sugar
  • Baking powder
  • Salt
  • Unsalted butter – If you choose to go down the salted butter road, make sure to leave out the rest of the salt in the recipe. Learn more: Unsalted vs Salted Butter in Baking
  • Milk – I recommend using whole milk or 2% milk.
  • Egg
  • Vanilla extract

For the Glaze

  • Confectioners’ sugar – Also called powdered sugar. Don’t use any granulated sugars because they don’t dissolve smoothly or have a desirable consistency for glazes.
  • Milk – Whole or low-fat options work. Water is great too because it doesn’t affect flavor and lets you reach the same consistency.

How to Make Cinnamon Bun Scones

Fuss-free and in the oven within 20 minutes? Yes, these scones are the real deal. Here’s how to make them:

To Make the Scones

  • Prepare the pans. Line two baking sheets with parchment paper or silicone baking mats. Set them aside. Preheat the oven to 425°F.
  • Make the cinnamon sugar. Combine the brown sugar, cinnamon, and pecans in a small bowl. Set it aside.
  • Whisk the dry ingredients. In a large bowl, mix the flour, oats, baking powder, and salt. Add the butter and quickly rub it into the dry ingredients. Don’t knead it because we don’t want to develop gluten. Another way to do this is to grate the butter into the dry ingredients and then incorporate it slightly. The dough should be loose and resemble a coarse, crumbly sand.
  • Mix the wet ingredients. In a separate bowl, combine the milk, egg, and vanilla extract. Add it to the dry ingredients and use a wooden or silicone spatula to mix the dough until it’s just combined.
  • Add the cinnamon sugar. Sprinkle the cinnamon sugar over the dough, and use your spatula to gently fold it into the dough. Make sure not to over-mix it. If the dough is beginning to get too warm, place it into the refrigerator for 30 minutes and then continue mixing.
  • Shape. Use a cookie scoop or a measuring cup to scoop 1/4 cup of dough at a time and place it on the prepared baking trays. Leave about 2 inches of space between them.
  • Bake. Place one pan at a time into the oven for 11 to 13 minutes or until golden brown.
  • Cool. Remove them from the oven and let them cool for 5-10 minutes before glazing. The scones will absorb all the glaze if you add it right after baking.

To Make the Glaze

  • Mix the ingredients. Sift the confectioners’ sugar to remove any clumps. Then add the milk and mix until you get a smooth mixture.
  • Drizzle. Use a spoon or piping bag to drizzle glaze over the cooled scones to taste. Enjoy!
Four cinnamon bun scones on a wire rack. Glaze is running off them.

What’s The Secret To Making Good Scones?

More like secrets. Here are my top tips for making the best cinnamon buns scones (and great scones in general):

  • Use an oven thermometer. If the butter in the scones melts before any of the baking reactions actually occur, then say goodbye to crumbly, moist scones. They’ll turn out rubbery and dense. To make sure your oven is properly heated, use an oven thermometer before putting the trays in the oven.
  • Use a scale. Using a scale to weigh the ingredients is much more accurate than measuring cups. If you have a kitchen scale, now’s the time to use it. You’ll get perfect scones every time.
  • Toast the pecans. While this isn’t a requirement, you’ll get a great flavor addition from toasting the pecans. They also stay nice and crunchy. To toast them, spread the pecans in a single layer on a baking sheet. Bake at 350°F for 10-15 minutes or until toasted and fragrant. You can also do this in a skillet on the stovetop over low heat. Stir them frequently, cooking for 3-5 minutes.
  • Use a scoop for portioning. Using a cookie scoop or measuring cup helps keep the scones more or less the same size so the baking times are even.
  • Use cold everything. Milk, eggs, and especially the butter need to be cold.
  • Grate the butter. If you want to make extra sure your butter stays cold, freeze it and then grate it into the recipe. This will reduce the amount of mixing, meaning it actually stays cold.
  • Refrigerate. If your oven isn’t done preheating by the time your scones are ready, place the pans into the refrigerator. This will keep them nice and cold up until the minute you’re ready to bake.

Serving Suggestions

Freshly baked or a couple of days after, these scones are great with all your favorite hot and cold drinks.

In the mornings, they’re perfect with coffee or tea for a quick breakfast. As an afternoon snack, try them with frappuccinos. For something a little different, give them a try while sipping on Thai milk tea. For chilly nights at home, hot chocolate and floral tea infusions are amazing, too.

How to Store Homemade Scones

Line an airtight container with napkins or paper towels and then place the cooled scones inside. The napkins will absorb any moisture and keep your scones from becoming too chewy. At room temperature, they’ll last for up to 3 days.

You can also keep them in the refrigerator for up to a week. I recommend letting them come to room temperature or warming them before eating.

Can I Freeze These?

Yes! Baked or unbaked, these cinnamon bun scones freeze extremely well.

  • Unbaked: Place your unbaked scones into the freezer on a parchment-lined tray. Freeze for 4 hours or until completely frozen. Then wrap them with plastic wrap and transfer to a freezer-friendly bag or container. They will freeze for up to 3 weeks.
  • Baked: Fortunately, baked scones last longer. Just wrap them in plastic wrap once cooled and transfer to a freezer-friendly bag or container. They’ll keep for up to 3 months.

More Homemade Scone Recipes

Find more breakfast treats in the Recipe Index!

Video Tutorial: Cinnamon Bun Scones

Cinnamon Bun Scones

Yield 12 scones
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes

Irresistibly crumbly and delicately spiced, these Cinnamon Bun Scones are the perfect fuss-free recipe. The glaze on top is simple but adds a touch of sweetness.

Three glazed cinnamon bun scones on a wire rack.


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


To make the scones:

  1. Preheat oven to 425°F. Line baking sheets with parchment paper.
  2. In a small bowl, combine the pecans, brown sugar, and cinnamon. Set aside.
  3. 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.
  4. Combine the milk, egg, and vanilla in a small bowl. Add to the flour mixture and stir just until combined.
  5. Sprinkle the cinnamon mixture over the dough. Gently stir until the batter is just swirled with the cinnamon mixture.
  6. Drop the dough by 1/4-cup portions onto prepared pans. Leave about 2 inches between scones.
  7. Bake 11 to 13 minutes, or until golden brown.
  8. Cool the scones on a wire rack for 5 minutes while you make the glaze.

To make the glaze:

  1. Combine the confectioners' sugar with 3 teaspoons milk. Add more milk if needed to achieve pouring consistency.
  2. Drizzle the glaze over the warm scones.


*A 1/4-cup scoop works wonderfully!

Recipe slightly adapted from Quaker.

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    86 Comments on “Cinnamon Bun Scones”

  1. 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.

  2. Hey, the cinnamon bun scones sound so good. I’ve always wanted to try scones but for some reason have yet to make them.

  3. Make sure your butter is frozen and your milk and egg is ice cold, it makes all the difference.

  4. Just made these and they were very very good!

  5. I found the sweetness level lacking. I will make again and use a bit more brown sugar. Otherwise great recipe. 

  6. I just made these for breakfast…Frist time making any kind of scones. They are yummy and will mak again. 

  7. 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.

  8. 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!!!

  9. These were delicious! I didn’t have any pecans, but they were good without them as well.

  10. I wonder if you could put raisins in them instead of the pecans??

  11. Do these freeze ok?

  12. 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.

  13. 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.

  14. Pingback: Cinnamon Bun Scones – Tiny Kitchen Sweets

  15. These were yummy and easy to make. Will definitely make again:)

  16. How many calories for one scone you think? 

  17. 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.

  18. 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.

  19. 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. 

  20. Can you use quick oats?

  21. Can I substitute cream for milk?

  22. How many does the recipe make

  23. Can you use quick 1 minute oats?

  24. 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!

  25. Hi, Nanci. I just misspoke, although you can certainly add some vanilla if you like.

  26. 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!

  27. I can’t wait to try these.. one question though can these be frozen after baked? 

  28. photo shows round and cut in sections. please stick to specifics

  29. This looks so good! What a great way to still enjoy a favorite but with a different texture! 

  30. Thanks for sharing! Does it keep long?

  31. These are amazing! Thank you !!

  32. Should the butter be frozen or just cold? I saw some comments saying they should be frozen.

  33. Are the oats optional?

  34. How many does the recipe make? Just need to know if I would need to double or not?

  35. 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?

  36. These were fabulous. Made exactly as written.
    I will try with golden raisins next time. And there will be a next time.
    Going to try your 6-inch Hummingbird cake soon.

  37. I wanted to try these for a bake sale for my son’s football team.  Oh my goodness, are they good.  So easy to make and I love that I had everything for them already in my kitchen.  Toasting the pecans is key!!

  38. Just made these and they are delicious! 

  39. Hi Jennifer, your recipe for these cinnamon pecan scones sounds wonderful. I’m going to be making them as gifts at my mothers senior living community and to help with my prep since I have to make so many do you think it would work if I froze the raw dough after scooping on to a sheet pan. That way I could bake them the day of delivery. Thanks so much for the recipe and for helping me with my project. Judy  C.

  40. Can’t say enough about this wonderful recipe! (Except that I used raisins instead of pecans) The ease of making them! The aroma when baking! The size! The simple, but lovely glaze! The taste! The taste! The taste!
    I am going to make 18 or 24 next time. Will reduce the calories some and still have the taste of decadence. 

  41. Highly recommend! We just made these for breakfast and wow, really light and tasty and just delicious! Did not change one single thing, except I may have added the additional icing my silly husband didn’t want on his to top of mine! ❤️ 
    Fruit on the side, perfect morning. 

  42. I just want to say Thank You for adding metric to the ingredients. I have been using or converting to metric as much as possible.

  43. I have been wanting to make these for some time.  Popped them in the oven this morning.   I like that you use a cookie scoop to portion them out, no kneading or cutting necessary, perfect!!  They are delicious and will not disappoint.   Thank you for sharing this delicious recipe, will definitely be making again!

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