Cinnamon Bun Scones

It appears that I’ve taken up the crazy habit of sharing a breakfast recipe each and every Friday.  I rather like that, since I can leave my readers with a treat to consider making over the weekend.  Today’s treat is a healthier version of the cinnamon roll (with nutritional information and WW Points included):  Cinnamon Bun Scones

Scones can most often be viewed as somewhat of an evil treat.  These Cinnamon Bun Scones aren’t too terribly evil.  Eating one of these will set you back 307 calories and 16.8 grams of fat vs. the Starbuck’s Cinnamon Scone, which is 510 calories and 23 grams of fat.  So they’re not really “diet” food by any means, but they are a slightly better choice than what you’d find in a coffee shop.

The batter is so simple to make.  The hardest part is “cutting” the butter into the dry ingredients.  If you have a pastry blender, it’s easy to cut in the butter.  If you don’t, you can use two knives slashing against each other- cutting the butter into the dry ingredients until small crumbs form.  A sugar-cinnamon is swirled into the batter just before baking.

They bake up into little round mounds.

Warm scones are drizzled with a simple sweet sugar glaze.  To get the real “Cinnamon Bun” effect, you could always whisk a little softened cream cheese into the glaze for that cream cheese icing touch.

Have a great weekend!

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Cinnamon Bun Scones

Yield: 12 servings (12 scones)

Prep Time: 25 min

Cook Time: 13 min

Ingredients:

SCONES:
2 cups all-purpose flour
1 cup oatmeal, quick or old- fashioned, uncooked
1/4 cup + 2 Tablespoons granulated sugar, divided
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) chilled salted butter, cut into pieces
3/4 cup 2% milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

GLAZE:
3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons nonfat milk

Directions:

1. Place rack in center of oven. Preheat oven to 425°F. Spray 12x 18-inch pan with nonstick spray (or line with parchment paper).

2. In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

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

4. In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture. (Do not blend completely).

5. Drop dough by 1/4 cupfuls (or use an ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

6. To make glaze: In small bowl, combine powdered sugar, vanilla and enough milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

Tips:

*Add in a few cinnamon chips if you can find access to those wonderful treasures.
*I like to whisk in a little bit of cream cheese to the glaze to make it more like a true cinnamon roll glaze.

Nutritional Information per serving:
Serving size: 1 scone
Calories per serving: 307
Fat per serving: 16.8g
Saturated Fat per serving: 10.2g
Sugar per serving: 14.6g
Fiber per serving: 1.4g
Protein per serving: 14.2g
Cholesterol per serving: 57.3mg
Carbohydrates per serving: 35.6g

WW POINTS per serving:
Points Plus Program: 9 Old Points Program: 7

Source: RecipeGirl.com (adapted from Quaker Oatmeal)

Leave a Comment




62 Responses to “Cinnamon Bun Scones”

  1. 1

    Lauren at Keep It Sweet — April 20, 2012 @ 3:43 AM

    The only problem is I’m not sure I could stop at just one scone! These look delicious.

  2. 2

    Becki's Whole Life — April 20, 2012 @ 4:30 AM

    My favorite scones that I have ever had were these cinnamon chip scones I used to get at Wegmans. These sound close, if not better because they have that yummy glaze. Yum!

  3. 3

    Blog is the New Black — April 20, 2012 @ 4:44 AM

    Love the combo of 2 delicious pastries!

  4. 4

    Rachel Cooks (formerly Not Rachael Ray) — April 20, 2012 @ 5:24 AM

    These look awesome, Lori! Loved your feature on Deb’s site, too!

  5. 5

    Kayle (The Cooking Actress) — April 20, 2012 @ 5:53 AM

    OMG these look delicious!! I want to make them ASAP

  6. 6

    Renee - Kudos Kitchen — April 20, 2012 @ 6:53 AM

    These look yummy! I appreciate you adding the nutritional information here too. Not bad coming in at 307 calories. Do you have any idea about the fiber count?

  7. 7

    Cassie — April 20, 2012 @ 7:00 AM

    I am a scone lover, there is no doubt. These look mouthwatering!

  8. 8

    Jennifer @ Peanut Butter and Peppers — April 20, 2012 @ 7:07 AM

    Your a girl after my own heart! I love scones and cinnamon ones is perfect!! Yum!!!

  9. 9

    Joanie Zisk (zagleft) — April 20, 2012 @ 7:16 AM

    Looks like a perfect recipe to make this weekend! I love that you used oatmeal!!

  10. 10

    Nicole {Sweet Peony} — April 20, 2012 @ 7:58 AM

    These look amazing. Perfect for breakfast on the go!

  11. 11

    Averie @ Averie Cooks — April 20, 2012 @ 8:08 AM

    I love cinn buns and also love…glaze and frosting so these are perfect!

  12. 12

    Jody — April 20, 2012 @ 11:15 AM

    I make scones often. I grate the butter rather than cut it in. Works great. The butter needs to be really cold or frozen. Can’t wait to try these.

  13. 13

    shelly (cookies and cups) — April 20, 2012 @ 11:49 AM

    We both have cinnamon rolls on the brain! Love this!

  14. 14

    Sonja — April 20, 2012 @ 11:55 AM

    These look great…I am going to subsitute the sugar with splenda and use skim milk and see how they turn out. Do you have any idea where in Canada I can get cinnamon chips?

  15. 15

    Lori Lange — April 20, 2012 @ 11:59 AM

    They’re made by Hershey’s so check w/ different markets to see if they carry them!

  16. 16

    sally @ sally's baking addiction — April 20, 2012 @ 12:09 PM

    Lori, I’m all up for breakfast food Fridays! especially a friday combining TWO of my favorite breakfast sweets. these look delicious!

  17. 17

    Katrina — April 20, 2012 @ 12:09 PM

    These look so freaking delicious! Love it!

  18. 18

    Pam — April 20, 2012 @ 1:38 PM

    I just made these! Fabulous! Cinnamon anything is a hit in our house!
    Keep the cinnamon coming!

  19. 19

    Deborah — April 21, 2012 @ 6:26 AM

    I love making breakfast treats, and these look just heavenly!!

  20. 20

    Jennifer | Mother Thyme — April 21, 2012 @ 9:39 AM

    These will definitely be baking in my oven very soon!

  21. 21

    Krissy's Creations — April 21, 2012 @ 10:01 AM

    Yum!!! These look amazing :)

  22. 22

    Jane Christina — April 21, 2012 @ 12:19 PM

    I used buttermilk instead of milk.

  23. 23

    Lana @ Never Enough Thyme — April 21, 2012 @ 6:27 PM

    What a delicious variation on a scone! Gotta try these – maybe tomorrow morning even :-)

  24. 24

    Judy — April 21, 2012 @ 8:37 PM

    These sound delicious, especially with a cup of tea!
    As for cutting in the butter, why not throw the dry ingredients into a food processor, then add the butter. When it’s properly mixed, pour it into the mixing bowl to add the wet ingredients, or continue using the food processor.

  25. 25

    nechama — April 22, 2012 @ 11:09 AM

    Made these over the weekend and they were amazing! the icing gives the scones the perfect amount of sweetness. thank you for a great recipe!

  26. 26

    Lori Lange — April 22, 2012 @ 11:26 AM

    Yes, you could do it that way. You don’t want to overwork the dough though, or you’ll end up with tough and dry scones. That’s why I opt for the hand method.

  27. 27

    Judy — April 22, 2012 @ 11:54 AM

    You’re absolutely right about overworking the dough & making the scones tough & dry – probably hard as a rock too :D
    Sorry, I should have clarified that if anyone wants to try a food processor, you need to be careful & use the manual “pulse” option. Tap the button (don’t hold it down)& wait for it to stop spinning before you do it again. Watch carefully & only do it enough to cut the butter in, it doesn’t take much.
    Sorry, I didn’t mean to offer advice that might ruin your recipe! I just have a real problem with my hands that keep me from using a pastry cutter, potato masher, or things like that & wanted to suggest another option.

  28. 28

    Lori Lange — April 22, 2012 @ 12:23 PM

    Yes, gently in the food processor may work just fine. Thank you for the tips!

  29. 29

    naomi — April 22, 2012 @ 1:00 PM

    These are a MUST MAKE! oh, wow, these are mouthwatering.

  30. 30

    Carrie @ Bakeaholic Mama — April 22, 2012 @ 1:18 PM

    Treats like this for breakfast start my day off with a smile! I’m weak for all things cinnamon in the morning!

  31. 31

    Bunny — April 22, 2012 @ 1:29 PM

    These look totally outrageous! I’ve already saved them to make!

  32. 32

    Erin @ Dinners, Dishes, and Desserts — April 23, 2012 @ 11:16 AM

    These look perfect! I am really going to have to make these soon, my family loves cinnamon anything!

  33. 33

    Cyndi — April 23, 2012 @ 3:54 PM

    I was able to get cinnamon chips at Amazon.com. I will definitely add some to the batter when I make these scones!

  34. 34

    JulieD — April 24, 2012 @ 2:24 PM

    Wow! These look awesome, Lori! Cinnamon rolls in a scone, I’m in!! I will have to try this!

  35. 35

    Ally — April 26, 2012 @ 4:03 AM

    Anything cinnamon bun related is to die for! I was planning on halving this recipe since its just for myself. Do you think its necessary to halve the egg of just keeping a whole egg should be fine?

  36. 36

    Tricia — April 26, 2012 @ 7:12 AM

    Pour the coffee! These scones look amazing ~ can’t wait to try these!

  37. 37

    Lori Lange — April 26, 2012 @ 10:08 AM

    Halving recipes is tough when you have to cut an egg in half! I might beat the egg and try to use half of that.

  38. 38

    Blair — May 9, 2012 @ 6:22 PM

    do you think these will Reheat wellin the oven? Maybe even freeze them after baking?

  39. 39

    Lori Lange — May 10, 2012 @ 1:01 PM

    I froze them and then just defrosted overnight.

  40. 40

    Miss CandiQuik — June 1, 2012 @ 9:00 AM

    holy yumminess. thanks for sharing :)

  41. 41

    Marla — October 3, 2012 @ 1:17 PM

    check out Walmart for cinnamon chips, they are with the chocolate chips

  42. 42

    Amber r. — October 28, 2012 @ 3:04 AM

    Hi :) Just made these and they’re delicious. Followed the recipe exactly. Thanks!

  43. 43

    petit4chocolatier — November 23, 2012 @ 4:10 PM

    I have never prepared scones. Your cinnamon scones look very delicious and are inspiring!!

  44. 44

    cecilia — January 16, 2013 @ 1:01 AM

    it woule be nice if u could write the wt in grams instead of 2cups..i am in India and that differers..but if the wt is written in grams all will do the right way..pls advise me in grams…thks

  45. 45

    Lori Lange — January 17, 2013 @ 7:21 AM

    you can always use a converter- here’s one: http://allrecipes.com/howto/cup-to-gram-conversions/

  46. 46

    Kim — February 5, 2013 @ 7:34 AM

    Made these this morning. Incredible! Thanks for the excellent recipe!

  47. 47

    Elizabeth — February 16, 2013 @ 6:31 AM

    I found these on Pinterest, and just made them this morning…. delicious! The outside has a crispness to it that is wonderful, especially if you get a nice little browned edge, and the inner texture is so wonderfully like a cinnamon roll. These are fantastic!

  48. 48

    Lou — February 23, 2013 @ 8:02 AM

    I have just made these, found on Pinterest, thanks for sharing :)

  49. 49

    Katie — March 7, 2013 @ 5:54 PM

    THese were delicious! I was wondering If you could sub the flour for coconut flour or almond flour??? I have a friend who’s mouth is totally watering right now but doesn’t eat wheat flour anymore. ????

  50. 50

    Lori Lange — March 9, 2013 @ 10:08 AM

    I don’t think those would be good substitutions. Perhaps a GF flour blend would work?

  51. 51

    Joellen — July 20, 2013 @ 7:37 AM

    I have made these scones twice & we just love them – I made a few minor adjustments – I used 1 cup reg flour & 1 cup whole wheat flour, Land O Lakes light butter, added some ground flax seed & oat bran for extra fiber & since we love cinnamon added more. This is a great scone base & I can’t wait to try different variations – cocoa powder & sugar with dark chocolate chips instead of the cinnamon, orange zest & dried cranberries, etc.

  52. 52

    Mrs G — January 5, 2014 @ 3:57 PM

    Any reason why the butter cannot be rubbed in?

  53. 53

    Carol — January 8, 2014 @ 5:44 AM

    Made these yesterday and they were delicious. Made a couple of alterations to reduce sugar and add some fiber, but still amazing! I will be blogging this recipe and will give you full credit and a backlink! YUM!

  54. 54

    Lori Lange — January 9, 2014 @ 8:16 AM

    Thanks- please don’t reprint the recipe- just link to this one. Thank you!

  55. 55

    Lori Lange — January 11, 2014 @ 11:22 AM

    Yes, that’s probably okay too.

  56. 56

    Polly — March 3, 2014 @ 5:26 PM

    These are fabulous just made them I think cinnamon chips would been great but didn’t have any. Next time.When they were down I flatted them little . Did the cream cheese, powder sugar milk vanilla was super great!

  57. 57

    Melanie — May 31, 2014 @ 8:29 AM

    These look delicious and I can’t wait to make them! –just wanted to offer a “solution” to the difficulty of cutting the butter into the dry ingredients. (i actually learned this from America’s test kitchen) — freeze the butter, and grate it, using a box grater. Then add it to your dry ingredients. It works beautifully every time!

  58. 58

    Lauren — June 5, 2014 @ 7:27 AM

    Can I use 1% milk?

  59. 59

    Lori Lange — June 5, 2014 @ 10:28 AM

    yes, I’m sure that would be fine.

  60. 60

    Lori Lange — June 5, 2014 @ 4:03 PM

    I’ve heard that before- I need to try it!

  61. 61

    Tabitha — June 7, 2014 @ 4:11 PM

    I made these this morning and I give them 5 stars! Wow! Wow! Wow!

  62. 62

    Kelli — July 9, 2014 @ 3:53 PM

    Made these today and they were absolutely delicious!!