You are going to love these Cinnamon Bun Scones because they are soft and moist and have a delicious cinnamon swirl. Drizzle with the cinnamon glaze on top after baking for the ultimate treat! Easy to make, bake a batch for yourself and take in the sweet aroma while they bake- your whole house will smell amazing!
These are nice soft, and moist scones. Full of cinnamon flavour and you can even add raisins and/or nuts to it if that’s your preference. These scones are a bit different from my Pumpkin Scones because they don’t have to be rolled and cut into triangles. The dough is too sticky to work with so just simple quarter cup spoonfuls on your baking sheet makes it easy and simple to prep. Waft in the sweet aroma as they bake and then drizzle with the sweet cinnamon icing after baking. You are going to love these!
The oats in this recipe just gives it a bit of extra chewiness, but they are very soft and moist, unlike many other scones. These are great for a sweet breakfast or enjoy with your afternoon coffee.
You can store these scones at room temperature up to one week.
Cinnamon Bun Scones Recipe
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
In a small bowl mix 1/3 cup of brown sugar with 1 and 1/2 teaspoons of ground cinnamon. Set aside.
In a large bowl, combine 2 cups of flour, 1 cup of quick oats, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, 1/4 teaspoon salt, and 1/4 teaspoon of ground cinnamon. Cut in 1/2 cup of unsalted butter with a pastry cutter until the mixture resembles coarse crumbs.
In a medium bowl combine 3/4 cups of milk, 1 large egg, and 1 teaspoon of vanilla. Add to the dry ingredients and stir with a fork or spatula until moistened.
Sprinkle the brown sugar mixture on top of the dough and mix until the dough is just streaked but not fully mixed in.
Drop dough by 1/4 cup portions onto prepared pan about 2 inches apart.
Bake 11-13 minutes or until golden brown. Cool for 5 minutes before removing to wire rack to cool completely.
To make the glaze combine 1 cup of icing sugar with 4 teaspoons of milk, 1/4 teaspoon of ground cinnamon and 1/4 teaspoon of salt. Drizzle over warm scones.
Cinnamon Bun Scones
These Cinnamon Bun Scones are soft and moist and have a delicious cinnamon swirl. Drizzle with the cinnamon glaze on top after baking for the ultimate treat!
Ingredients
Cinnamon Swirl
- ⅓ cup brown sugar packed
- 1 ½ tsp cinnamon ground
Scones
- 2 cups flour all-purpose
- 1 cup quick oats
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ¼ tsp cinnamon ground
- ½ cup butter unsalted
- ¾ cup milk
- 1 egg large
- 1 tsp vanilla extract
Glaze
- 1 cup icing sugar
- 4 tsp milk
- ¼ tsp cinnamon ground
- ¼ tsp vanilla extract
Instructions
-
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Cinnamon Swirl
-
In a small bowl mix 1/3 cup of brown sugar with 1 and 1/2 teaspoons of ground cinnamon. Set aside.
Scones
-
In a large bowl, combine 2 cups of flour, 1 cup of quick oats, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, 1/4 teaspoon salt, and 1/4 teaspoon of ground cinnamon. Cut in 1/2 cup of unsalted butter with a pastry blender until the mixture resembles coarse crumbs.
-
In a medium bowl combine 3/4 cups of milk, 1 large egg, and 1 teaspoon of vanilla. Add to the dry ingredients and stir with a fork or spatula until moistened.
-
Sprinkle the brown sugar mixture on top of the dough and mix until the dough is just streaked but not fully mixed in.
-
Drop dough by 1/4 cup portions onto prepared pan about 2 inches apart.
-
Bake 11-13 minutes or until golden brown. Cool for 5 minutes before removing to wire rack to cool completely.
Glaze
-
To make the glaze combine 1 cup of icing sugar with 4 teaspoons of milk, 1/4 teaspoon of ground cinnamon and 1/4 teaspoon of salt. Drizzle over warm scones.
Recipe Notes
Scones will stay fresh at room temperature for up to one week and in the freezer up to 3 months in freezer safe bag/container.
Recipe adapted from Recipe Girl.
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