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Cinnamon Bun Scones

Russ Myers


Simple to make. These taste best if they're eaten the same day they're baked.
Maybe the best scones you will ever taste

☆☆☆☆☆ 0 votes
15 Min
15 Min


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2 c
all-purpose flour
1 c
quaker oats, quick or old fashioned, uncooked
+2 tablespoons granulated sugar
1 Tbsp
baking powder
1/4 tsp
8 Tbsp
(1 stick) butter or margarine, chilled and cut into pieces
3/4 c
whole or 2% milk
egg, lightly beaten
1 tsp
1/2 c
toasted chopped pecans
2 tsp
ground cinnamon


3/4 c
powdered sugar
3 to 4 tsp
orange juice or milk

How to Make Cinnamon Bun Scones


  • 1Heat oven to 425 F. 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.
  • 2In 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.
  • 3In 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.
  • 4Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
  • 5In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

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About Cinnamon Bun Scones

Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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