posted in 10 SmartPoints

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 Weight Watchers Points included):  Cinnamon Bun Scones

Cinnamon Bun Scones recipe by

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.

Cinnamon Bun Scones recipe by

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.

Cinnamon Bun Scones recipe by

They bake up into little round mounds.

Cinnamon Bun Scones recipe by

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!

Yield: 12 servings (12 scones)

Prep Time: 25 minutes

Cook Time: 13 minutes

Cinnamon Bun Scones



  • 2 cups all-purpose flour
  • 1 cup oatmeal, quick or old- fashioned, uncooked
  • 1/4 cup + 2 tablespoons granulated white 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


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


  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 the 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.


  • 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 1-scone serving: Calories: 307, Fat: 16.8g, Saturated Fat: 10.2g, Sugar: 14.6g, Fiber: 1.4g, Protein: 14.2g, Cholesterol: 57.3mg, Carbohydratesg: 35.6g
  • Weight Watchers POINTS per scone:  Freestyle SmartPoints: 10, Points Plus Program: 9 Old Points Program: 7

Here are a few more recipes for scones you might enjoy:

75 Responses to “Cinnamon Bun Scones”

  1. postedApr 20, 2012 3:43 AM

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

  2. postedApr 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. postedApr 20, 2012 4:44 AM

    Love the combo of 2 delicious pastries!

  4. postedApr 20, 2012 5:24 AM

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

  5. postedApr 20, 2012 5:53 AM

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

  6. postedApr 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. postedApr 20, 2012 7:00 AM

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

  8. postedApr 20, 2012 7:07 AM

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

  9. postedApr 20, 2012 7:16 AM

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

  10. postedApr 20, 2012 7:58 AM

    These look amazing. Perfect for breakfast on the go!

  11. postedApr 20, 2012 8:08 AM

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

  12. postedApr 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. postedApr 20, 2012 11:49 AM

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

  14. postedApr 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?

    • postedApr 20, 2012 11:59 AM

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

  15. postedApr 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!

  16. postedApr 20, 2012 12:09 PM

    These look so freaking delicious! Love it!

  17. postedApr 20, 2012 1:38 PM

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

  18. postedApr 21, 2012 6:26 AM

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

  19. postedApr 21, 2012 9:39 AM

    These will definitely be baking in my oven very soon!

  20. postedApr 21, 2012 10:01 AM

    Yum!!! These look amazing 🙂

  21. postedApr 21, 2012 12:19 PM
    Jane Christina

    I used buttermilk instead of milk.

  22. postedApr 21, 2012 6:27 PM

    What a delicious variation on a scone! Gotta try these – maybe tomorrow morning even 🙂

  23. postedApr 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.

    • postedApr 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.

  24. postedApr 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!

  25. postedApr 22, 2012 11:54 AM

    You’re absolutely right about overworking the dough & making the scones tough & dry – probably hard as a rock too 😀
    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.

    • postedApr 22, 2012 12:23 PM

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

  26. postedApr 22, 2012 1:00 PM

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

  27. postedApr 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!

  28. postedApr 22, 2012 1:29 PM

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

  29. postedApr 23, 2012 11:16 AM

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

  30. postedApr 23, 2012 3:54 PM

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

  31. postedApr 24, 2012 2:24 PM

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

  32. postedApr 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?

    • postedApr 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.

  33. postedApr 26, 2012 7:12 AM

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

  34. postedMay 9, 2012 6:22 PM

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

    • postedMay 10, 2012 1:01 PM

      I froze them and then just defrosted overnight.

  35. postedJun 1, 2012 9:00 AM

    holy yumminess. thanks for sharing 🙂

  36. postedOct 3, 2012 1:17 PM

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

  37. postedOct 28, 2012 3:04 AM
    Amber r.

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

  38. postedNov 23, 2012 4:10 PM

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

  39. postedJan 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

  40. postedFeb 5, 2013 7:34 AM

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

  41. postedFeb 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!

  42. postedFeb 23, 2013 8:02 AM

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

  43. postedMar 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. ????

    • postedMar 9, 2013 10:08 AM

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

  44. postedJul 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.

  45. postedJan 5, 2014 3:57 PM
    Mrs G

    Any reason why the butter cannot be rubbed in?

    • postedJan 11, 2014 11:22 AM

      Yes, that’s probably okay too.

  46. postedJan 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!

    • postedJan 9, 2014 8:16 AM

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

  47. postedMar 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!

  48. postedMay 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!

    • postedJun 5, 2014 4:03 PM

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

  49. postedJun 5, 2014 7:27 AM

    Can I use 1% milk?

    • postedJun 5, 2014 10:28 AM

      yes, I’m sure that would be fine.

  50. postedJun 7, 2014 4:11 PM

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

  51. postedJul 9, 2014 3:53 PM

    Made these today and they were absolutely delicious!!

  52. postedJan 24, 2016 12:50 PM

    Made these yesterday. Used a tad more sugar. Also added a bit of cinnamon to the dry mix as well. Great recipe! These scones are fab with a cuppa tea…or coffee if thats your thing! Thanks! Will make these often! I think i’ve made ur kitkat cake too…for my sons 1st bday! Was a hit!

  53. postedSep 6, 2016 3:25 AM
    Barbara Tipton

    I made these yesterday. They are great and will be made often. I did add raisins since my husband was helping me, and he insisted on raisins, but that was my only change.

    I do have one question though: Is it normal for much of the butter to run out of the scones and onto the pan? If not normal, can anyone say what I am doing wrong? I had cut the cold butter into very small pieces like it said, but could it be I did not cut it into the dry ingredients as thoroughly as I should? Would that make this happen?

    • postedSep 11, 2016 7:26 AM

      Yes, that could be. There should be a little bit of butter runoff but not too much.

  54. postedOct 31, 2016 6:31 PM

    I have made these four times in the past two months. The third time I added raisins and rather large chopped pecans. I think walnuts might be even better, but I already had the pecans. Did the same today, and if I want one for breakfast, I will need to hide it from my family tonight. They would never eat scones before because they said they were so dry and rather tasteless. Not these..they are great. Thanks for the recipe.

    • postedNov 1, 2016 5:16 PM

      So happy to hear you enjoy these!

  55. postedDec 29, 2016 2:46 PM

    If I don’t have oatmeal can I just up the flour in equal amounts?

    • postedJan 7, 2017 6:55 AM

      I’ve not tried them with all flour, so I cannot recommend with confidence!

  56. postedJan 25, 2017 9:36 AM
    Carol McBrair

    So easy to make! The house smelled delicious! I usually make my in a round shape and cut to bake. First time to make like this, very easy. Husband says delicious! I will keep making them.

  57. postedMar 11, 2017 2:31 PM

    Delicious and simple scone recipe! Thanks!

  58. postedMar 23, 2017 8:31 PM

    cutting the butter better:  learned from america’s test kitchen.  freeze it (takes some planning), grate it (refreeze while mixing the dry ingredients) then just toss into dry before mixing in the wet.  it’s perfection!  i make scones biweekly with this method and i can’t wait to make it with this recipe sounds YUM!!!

  59. postedNov 30, 2017 7:37 PM
    Gina D from Texas

    Can these be stored at room temperature?  And can they be eaten cold or do they get too hard? 

    • postedNov 30, 2017 9:26 PM

      store at room temp. I don’t think I’d refrigerate them…

  60. postedDec 26, 2017 5:06 PM
    Not a great baker....

    Simple and quick to make!!! These are delicious! I added raisins and sprinkled some chopped walnuts on top while the frosting was still warm…. Delish!!

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