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Cinnamon Bun Scones Recipe

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★★★★★

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.

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

  1. 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.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all purpose flour, oats, granulated sugar, baking powder, and salt until well mixed.
  3. 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.
  4. Mix Wet Ingredients: In a separate small bowl, combine the 2% milk, lightly beaten egg, and vanilla extract, blending thoroughly to integrate.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://kitchenwithkai.com/cinnamon-bun-scones-recipe/