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Cinnamon Bun Scones Recipe

Cinnamon Bun Scones Recipe

5 from 7 reviews

These Cinnamon Bun Scones are a delightful twist on the classic scone, featuring a swirl of cinnamon, toasted pecans, and a sweet glaze reminiscent of cinnamon buns. They offer a perfect balance of crunchy oats and buttery richness, ideal for a cozy breakfast or afternoon treat.

Ingredients

Scale

Scone Ingredients

  • 1/2 cup toasted chopped pecans
  • 2 tablespoons firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (cold, cut into 1/2-inch cubes)
  • 3/4 cup milk
  • 1 large egg (lightly beaten)
  • 1 teaspoon vanilla extract

Glaze Ingredients

  • 3/4 cup confectioners’ sugar (sifted)
  • 3 to 4 teaspoons milk

Instructions

  1. Prepare Oven and Baking Sheets: Preheat your oven to 425°F (220°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Make Cinnamon-Pecan Mixture: In a small bowl, combine the toasted chopped pecans, light brown sugar, and ground cinnamon. Set this mixture aside to incorporate later into the dough.
  3. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, rolled oats, granulated sugar, baking powder, and salt. This will form the base of your scone dough.
  4. Cut in Butter: Add the cold unsalted butter cubes to the dry ingredients. Using a pastry blender or fork, mix until the mixture resembles coarse crumbs, ensuring the butter is evenly distributed.
  5. Add Wet Ingredients: In a separate small bowl, whisk together the milk, lightly beaten egg, and vanilla extract. Pour this into the flour mixture and stir gently just until combined, being careful not to overmix.
  6. Incorporate Cinnamon Mixture: Sprinkle the reserved cinnamon-pecan mixture over the dough. Gently stir the batter until it’s just swirled with the cinnamon mixture, creating the signature marbling effect.
  7. Form Scones on Baking Sheet: Drop the dough by 1/4-cup portions onto the prepared baking sheets, spacing them about 2 inches apart to allow room for expansion during baking.
  8. Bake: Place the baking sheets in the preheated oven and bake for 11 to 13 minutes, or until the scones are golden brown on the edges and cooked through.
  9. Cool Scones: Remove the scones from the oven and transfer them to a wire rack. Let them cool for about 5 minutes while you prepare the glaze.
  10. Prepare Glaze: In a small bowl, combine the sifted confectioners’ sugar with 3 teaspoons of milk, adding more milk as needed to achieve a smooth, pourable consistency.
  11. Glaze Scones: Drizzle the glaze over the warm scones, allowing it to set slightly before serving for a sweet finishing touch.

Notes

  • For extra flavor, you can toast your pecans lightly in a dry pan before chopping.
  • Do not overmix the dough to keep scones tender and flaky.
  • Use cold butter for the best texture in the scones.
  • If you prefer a thicker glaze, reduce the amount of milk slightly.
  • These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Nutrition

Keywords: cinnamon bun scones, cinnamon scones, pecan scones, breakfast scones, sweet scones, cinnamon glaze, baked scones