Cinnamon Bun Scones Recipe
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.
- Author: Maya
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 8 scones 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: 1 scone
- Calories: 300
- Sugar: 12g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: cinnamon bun scones, cinnamon scones, pecan scones, breakfast scones, sweet scones, cinnamon glaze, baked scones