Cinnamon Bun Scones

Kathie Carr


Use a good cinnamon. I really like Penzey's spices. So much better than the usual grocery store brands.


★★★★★ 1 vote

12 scones
10 Min
10 Min


  • 2 c
  • 1 c
    quick oats
  • 1/4 c
    plus 2 tablespoons granulated sugar
  • 1 Tbsp
    baking powder
  • 1/4 tsp
  • 1/2 c
    butter or margarine, chilled and cut into pieces
  • 3/4 c
  • 1 large
    egg, lightly beaten
  • 1 tsp
  • 1/2 c
    toasted chopped pecans*
  • 2 tsp
    ground cinnamon
  • GLAZE:

  • 3/4 c
    powdered sugar
  • 3-4 tsp
    orange juice or milk

How to Make Cinnamon Bun Scones


  1. Heat oven to 425 degrees. Spray cookie sheet with cooking spray.
    In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

    In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.

    In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
  2. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

    In small bowl, combine powdered sugar and enough orange juice or milk for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.
  3. *To toast pecans, spread evenly in shallow baking pan. Bake at 350 degrees, 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.

Printable Recipe Card

About Cinnamon Bun Scones

Course/Dish: Biscuits Other Breads

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