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Cinnamon Bun Scones
These cinnamon bun scones are tender, buttery, and swirled with brown sugar and cinnamon for cozy flavor in every bite. Topped with a simple glaze, they’re a quick and easy way to bring the taste of cinnamon rolls to your table—ready in about 30 minutes!
Ingredients
For the scones:
- 1/2 cup (60 g) toasted chopped pecans
- 2 tablespoons firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 2 cups (240 g) all-purpose flour
- 1 cup (99 g) old-fashioned rolled oats
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes
- 3/4 cup (180 ml) milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
For the glaze:
- 3/4 cup (82 g) confectioners' sugar, sifted
- 3 to 4 teaspoons milk
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Instructions
To make the scones:
- Preheat oven to 425°F (220°C). Line baking sheets with 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.
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Notes
- Pecans are optional, but they add a nice crunch and nutty flavor.
- Keep the butter cold for the best crumbly texture.
- If desired, swap the glaze for a simple maple or orange glaze for a different twist.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage (see post for details).
- Recipe adapted slightly from Quaker.
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