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
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Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Cinnamon Swirl
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In a small bowl mix 1/3 cup of brown sugar with 1 and 1/2 teaspoons of ground cinnamon. Set aside.
Scones
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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.
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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.
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Sprinkle the brown sugar mixture on top of the dough and mix until the dough is just streaked but not fully mixed in.
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Drop dough by 1/4 cup portions onto prepared pan about 2 inches apart.
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Bake 11-13 minutes or until golden brown. Cool for 5 minutes before removing to wire rack to cool completely.
Glaze
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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.