These Cinnamon Bun Scones are a healthier version of the classic cinnamon roll (with nutritional information and Weight Watchers Points included).
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 239 calories and 9 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. If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card at the end of this post.
How to make Cinnamon Bun Scones:
The batter is so simple to make. Two-percent milk is used in the recipe to keep things lighter in lieu of using cream. 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.
These scones bake up into little round mounds (larger than cookies).
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! And enjoy these Cinnamon Bun Scones!
Here are a few more recipes for scones you might enjoy:
- Whole Wheat Cranberry Scones
- Lemon Raspberry Scones
- Double Orange Scones with Orange Butter
- Caramel Apple Scones
- Blueberry Lemon Scones
- Cape Cod Blueberry Scones
- Copycat Starbucks Vanilla Bean Scones
- Cream Scones
Cinnamon Bun Scones
- 2 cups all purpose flour
- 1 cup oats (quick or old-fashioned)
- ¼ cup granulated white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cut into 8 pieces
- ¾ cup 2% milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons granulated white sugar
- 2 teaspoons ground cinnamon
- ¾ cup powdered sugar
- ¼ teaspoon vanilla extract
- 3 to 4 teaspoons milk
MAKE THE SCONES:
- Place a rack in the center of the oven. Preheat the oven to 425°F. Spray a 12x18 inch pan with nonstick spray (or line with parchment paper).
- In a large bowl, combine the flour, oats, sugar, baking powder and salt. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.
- In a small bowl, combine the milk, egg and vanilla; blend well. Add to the dry ingredients all at once; stir with fork or rubber spatula- just until dry ingredients are moistened.
- In another small bowl, combine the swirl (sugar and cinnamon). Sprinkle evenly over the dough in the bowl; gently stir the batter to swirl in the cinnamon mixture. (Do not blend completely).
- Drop the dough by ¼ cupfuls (or use an ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to a wire rack; cool 5 minutes.
MAKE THE GLAZE:
- In a small bowl, combine the powdered sugar, vanilla and enough milk for desired consistency; mix until smooth. Drizzle over the tops of warm scones.
- 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.