Cinnamon Bun Scones

Pat Duran


Oh my, these will be so good for breakfast or snack- great with a nice cup of hot tea or coffee or cocoa.
Nice blend of oats,cinnamon and pecans dropped onto cookie sheet- ready to eat in less than 30 minutes!
My family tried this recipe and we love it!


★★★★★ 2 votes

makes 12
10 Min
10 Min



  • 2 1/2 c
    all purpose flour
  • 1 c
    quaker oats, quick or old fashioned, uncooked
  • 6 Tbsp
    granulated sugar
  • 1 Tbsp
    baking powder
  • 1/4 tsp
  • 1/2 c
    butter, cold,cut into pieces (1 stick)
  • 3/4 c
  • 1 large
    egg, lightly beaten
  • 2 tsp
    vanilla extract
  • 1/2 c
    toasted chopped pecans
  • 1 1/2 Tbsp
    cinnamon, more if you desire

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

How to Make Cinnamon Bun Scones


  1. Heat oven to 425^. Spray cookie sheet with cooking spray.
    In large bowl, combine flour ,oats and 4 Tablespoons of the sugar, baking powder and salt; mix well.
    Cut in butter with pastry blender 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 until dry ingredients are moistened.
  2. In small bowl, combine remaining 2 Tablespoons 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 cup(4 Tablespoons) 2 inches apart on cookie sheet.
  3. 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 or cranberry juice for desired consistency; mix until smooth.
    Drizzle over top of warm scones. Serve warm.

Printable Recipe Card

About Cinnamon Bun Scones

Main Ingredient: Flour
Regional Style: American

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