Introduction

These Cinnamon Bun Scones are a delightful twist on the classic cinnamon roll, offering a tender, flaky texture with a sweet cinnamon swirl and a creamy glaze. Perfect for breakfast or an afternoon treat, they bring cozy flavors to your kitchen with minimal effort.

Cinnamon Bun Scones Recipe - Recipe Image

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
2 teaspoons ground cinnamon
¾ cup powdered sugar
¼ teaspoon vanilla extract (for glaze)
3 to 4 teaspoons milk (for glaze)

Instructions

Step 1: Place a rack in the center of the oven and preheat to 425°F. Spray a 12×18 inch baking pan with nonstick spray or line it with parchment paper.
Step 2: In a large bowl, combine the flour, oats, ¼ cup sugar, baking powder, and salt. Cut in the butter using a pastry blender or two knives until the mixture looks like coarse crumbs.
Step 3: In a small bowl, mix together the milk, egg, and 1 teaspoon vanilla extract. Add this wet mixture to the dry ingredients all at once, stirring gently with a fork or rubber spatula just until combined and the flour is moistened.
Step 4: In another small bowl, combine 2 tablespoons sugar and 2 teaspoons cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the dough in the bowl, then gently stir to create a swirl effect without fully blending it in.
Step 5: Drop the dough by ¼ cupfuls (or use an ice cream scoop) onto the prepared pan, spacing them about 2 inches apart. Bake for 11 to 13 minutes, or until the scones turn golden brown. Remove them from the oven and allow to cool on a wire rack for 5 minutes.
Step 6: To make the glaze, combine the powdered sugar, ¼ teaspoon vanilla extract, and enough milk (3 to 4 teaspoons) in a small bowl to reach a smooth, drizzling consistency. Drizzle the glaze over the warm scones before serving.

Tips & Variations

For extra richness, substitute half of the milk with cream or buttermilk for a tender crumb.
Add chopped nuts like pecans or walnuts into the dough for added texture and flavor.
Use brown sugar instead of white sugar in the cinnamon swirl for a deeper molasses flavor.
If you prefer a thicker glaze, reduce the milk slightly; for a looser glaze, add more milk gradually.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. To keep them longer, freeze the scones individually wrapped for up to 1 month. Reheat frozen scones in a 350°F oven for 10 to 12 minutes or until warmed through. Apply glaze after warming for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rolled oats instead of quick oats?

Yes, both quick and old-fashioned rolled oats work well in this recipe. They add a nice texture and nudge of wholesome flavor to the scones.

Can I make the dough ahead of time?

You can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before baking for more even cooking.

Cinnamon Bun Scones Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

Delight in these homemade Cinnamon Bun Scones, featuring a tender crumb studded with oats and a cinnamon-sugar swirl. Finished with a smooth vanilla glaze, these scones strike the perfect balance between a classic cinnamon bun and a flaky, buttery pastry—ideal for breakfast or a comforting snack.

Author: Kai
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: 12 scones 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

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

Glaze

¾ cup powdered sugar
¼ teaspoon vanilla extract
3 to 4 teaspoons milk (adjust for desired glaze consistency)

Instructions

Preheat Oven and Prepare Pan: Place a rack in the center of the oven and preheat to 425°F (218°C). Lightly spray a 12×18 inch baking pan with nonstick spray or line it with parchment paper to prevent sticking.
Combine Dry Ingredients: In a large bowl, whisk together the all purpose flour, oats, granulated sugar, baking powder, and salt until well mixed.
Cut in Butter: Add the cold butter pieces to the dry ingredients. Use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs, ensuring small chunks of butter remain for a flaky texture.
Mix Wet Ingredients: In a separate small bowl, combine the 2% milk, lightly beaten egg, and vanilla extract, blending thoroughly to integrate.
Combine Wet and Dry: Pour the wet mixture into the bowl with dry ingredients all at once. Stir gently with a fork or rubber spatula just until the dough is moistened; avoid overmixing to keep scones tender.
Add Cinnamon Swirl: In another small bowl, mix the granulated sugar and ground cinnamon. Sprinkle this cinnamon-sugar blend evenly over the dough in the bowl, then gently stir to create a swirled effect throughout the batter without completely blending it in.
Shape and Bake Scones: Using a ¼ cup measure or ice cream scoop, drop the dough onto the prepared baking sheet about 2 inches apart to allow for spreading. Bake in the preheated oven for 11 to 13 minutes or until the scones are golden brown and a toothpick inserted in the center comes out clean.
Cool Slightly: Remove the scones from the oven and transfer to a wire rack. Allow them to cool for about 5 minutes, making them ready for glaze application.
Prepare Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and gradually add milk (3 to 4 teaspoons) until reaching a smooth, pourable consistency suitable for drizzling.
Glaze the Scones: Drizzle the glaze evenly over the warm scones to add sweetness and a hint of vanilla, enhancing the cinnamon bun flavor profile.

Notes

For a richer flavor, substitute 2% milk with whole milk or half-and-half.
Chilling the dough for 15-20 minutes before scooping can help the scones hold their shape better during baking.
Use old-fashioned oats for more texture, but quick oats will work fine if preferred.
The glaze can be adjusted to your desired sweetness and thickness by varying the amount of milk.
Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Reheat scones briefly in the oven or microwave to refresh texture before serving.

Keywords: Cinnamon bun scones, cinnamon swirl scones, breakfast scones, easy scones, glazed scones, cinnamon sugar scones