Cinnamon Bun Scones Recipe

Introduction

These Cinnamon Bun Scones are a delightful twist on a classic treat, combining the tender crumb of scones with the sweet, spicy swirl of cinnamon sugar. Perfect for breakfast or an afternoon snack, they are quick to prepare and irresistibly delicious.

Ingredients

• 2 cups all purpose flour
• 1 cup oats (quick or old-fashioned)
• ¼ cup granulated white sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, cut into 8 pieces
• ¾ cup 2% milk
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 2 tablespoons granulated white sugar (for swirl)
• 2 teaspoons ground cinnamon
• ¾ cup powdered sugar (for glaze)
• ¼ teaspoon vanilla extract (for glaze)
• 3 to 4 teaspoons milk (for glaze)

Instructions

1. Step 1: Place a rack in the center of the oven and preheat to 425°F. Prepare a 12×18 inch pan by spraying it with nonstick spray or lining it with parchment paper.
2. Step 2: In a large bowl, mix the flour, oats, ¼ cup sugar, baking powder, and salt. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
3. Step 3: In a small bowl, whisk together the milk, egg, and 1 teaspoon vanilla extract. Add this mixture all at once to the dry ingredients and stir gently with a fork or spatula just until the flour is moistened.
4. Step 4: In another small bowl, combine 2 tablespoons sugar and 2 teaspoons cinnamon. Sprinkle this cinnamon sugar evenly over the dough, then gently stir the batter to create swirls without blending completely.
5. Step 5: Drop the dough by ¼ cupfuls or use a scoop onto the prepared pan, spacing the scones about 2 inches apart. Bake for 11 to 13 minutes, until golden brown. Transfer to a wire rack and let cool for 5 minutes.
6. Step 6: To make the glaze, mix the powdered sugar, ¼ teaspoon vanilla extract, and 3 to 4 teaspoons milk in a small bowl until smooth. Drizzle the glaze over the warm scones before serving.

Tips & Variations

• Use old-fashioned oats for a chewier texture, or quick oats for a softer crumb.
• For extra richness, substitute whole milk or add a tablespoon of cream.
• Try adding chopped nuts like pecans or walnuts to the dough for a crunchy surprise.
• Swap the cinnamon sugar swirl for a mixture of cardamom and sugar for a different spice profile.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat by warming in a 350°F oven for about 5 minutes, or microwave briefly until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for scones, but you can substitute whole wheat flour for half the amount if you prefer a nuttier flavor and denser texture.

How do I ensure the cinnamon swirl stays visible?

Sprinkle the cinnamon sugar over the dough and gently fold it in just a few times. Avoid overmixing to keep distinct swirls rather than blending the cinnamon throughout.

Cinnamon Bun Scones Recipe

Print Recipe

★★★★★

4.7 from 127 reviews

Delight in these soft and fluffy Cinnamon Bun Scones, infused with a cinnamon sugar swirl and topped with a sweet vanilla glaze. Perfectly tender and lightly sweetened, these scones are an ideal treat for breakfast or afternoon tea.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 23 minutes
• Yield: 12 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Scones

• 2 cups all purpose flour
• 1 cup oats (quick or old-fashioned)
• ¼ cup granulated white sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, cut into 8 pieces
• ¾ cup 2% milk
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract

Cinnamon Swirl

• 2 tablespoons granulated white sugar
• 2 teaspoons ground cinnamon

Vanilla Glaze

• ¾ cup powdered sugar
• ¼ teaspoon vanilla extract
• 3 to 4 teaspoons milk

Instructions

1. Preheat Oven: Place a rack in the center of your oven and preheat to 425°F (220°C). Prepare a 12×18 inch baking pan by spraying with nonstick spray or lining it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, oats, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut in the butter pieces until the mixture resembles coarse crumbs.
3. Combine Wet Ingredients: In a small bowl, whisk together the 2% milk, lightly beaten egg, and vanilla extract until blended well.
4. Form Dough: Add the wet mixture all at once to the dry ingredients. Stir gently with a fork or rubber spatula just until the dry ingredients are moistened; do not overmix to keep the scones tender.
5. Add Cinnamon Swirl: In another small bowl, combine the granulated sugar and ground cinnamon. Sprinkle this evenly over the dough in the large bowl, then gently swirl into the batter without fully blending to create a cinnamon swirl effect.
6. Shape and Bake: Drop the dough by ¼ cupfuls onto the prepared baking pan, spacing them about 2 inches apart. Bake in the preheated oven for 11 to 13 minutes, or until scones turn golden brown. Remove from oven and transfer scones to a wire rack; allow to cool for 5 minutes.
7. Prepare the Glaze: While the scones cool, combine the powdered sugar and vanilla extract in a small bowl. Add 3 to 4 teaspoons of milk gradually, stirring until a smooth, pourable glaze forms.
8. Glaze and Serve: Drizzle the vanilla glaze over the warm scones and serve immediately for the best flavor and texture.

Notes

• Do not overmix the dough to ensure tender, flaky scones.
• For crispier edges, use old-fashioned oats instead of quick oats.
• The glaze consistency can be adjusted by varying the milk amount slightly.
• Store leftovers in an airtight container at room temperature for up to 2 days.
• To reheat, warm scones in the oven for a few minutes to restore freshness.

Keywords: cinnamon bun scones, scone recipe, breakfast scones, cinnamon swirl scones, vanilla glaze scones, easy scones