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.
How to make Cinnamon Bun Scones:
The batter is so simple to make. 2% 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
Recipe Details
Ingredients
SCONES:
- 2 cups all purpose flour
- 1 cup oats (quick or old-fashioned)
- 1/4 cup granulated white sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
- 3/4 cup 2% milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
SWIRL:
- 2 tablespoons granulated white sugar
- 2 teaspoons ground cinnamon
GLAZE:
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 3 to 4 teaspoons milk
Instructions
MAKE THE SCONES BATTER:
- 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 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 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.
Video
Notes
- 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.
Delicious but a little small so I make 8 per batch not 12
Delicious and I love the round shape! The cinnamon sugar swirl made these unique.
My whole house smells amazing! I added a touch of cinnamon to the glaze and used 1% milk as that’s all we drink. Delicious!!
I saw this recipe several months ago and gave it a try…I love these scones! I have lost track of how many times I have made them. So easy and so good! Thank you for sharing this recipe. ❤️
I just made these using GF flour and oats. They’re wonderful!
Nice moist scones! I used Smart Balance as I can’t have dairy. I found the cinnamon taste to be lacking a bit so I sprinkled cinnamon sugar on the glaze. I think next time I will add raisins and a bit more cinnamon to the dough. Thanks for the recipe!
Do you think using half wheat flour & using skim milk would be ok? Just trying to trim calories.
You can certainly try, but I haven’t experimented with those ingredients so I can’t recommend.
LOVED THIS RECIPE,
A huge hit, thanks so much!
Can I just melt the butter and add it instead of cutting it in?
I haven’t tried it that way, so I’m hesitant to recommend. But you can certainly experiment!
I haven’t tried these, but, whenever the recipe calls for cutting in cold butter, I shred mine with the mid sized shredder! Works perfectly every time!
These scones are delicious and I like that I don’t have to cut them out. Has anybody added fresh fruit to these?
These scones were a great treat!! They were not dry and have just the right amount of cinnamon. I grated the butter into the dry ingredients which made incorporating the butter much easier. Definitely making them again!! Thanks!
Great scones! The outside crust is crisp and buttery. The crumb is moist and tender. This recipe was posted on Diana’s Desserts in 2002 and I regret not having made the scones before now. I followed the recipe as written, but did add a pinch of nutmeg and a scant cup of grated apple to the dough. My scones looked just like the ones pictured with the recipe, just slightly larger. I made 8 not 12 scones. The glazed scones freeze well in a single layer.
These turned out SO good! And easy to make. Love the cinnamon swirl. Thank you for the great recipe! I highly recommend.
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!!
Can these be stored at room temperature? And can they be eaten cold or do they get too hard?
store at room temp. I don’t think I’d refrigerate them…
Delicious and simple scone recipe! Thanks!
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.
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.
So happy to hear you enjoy these!
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?
Yes, that could be. There should be a little bit of butter runoff but not too much.
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!
Made these today and they were absolutely delicious!!
I made these this morning and I give them 5 stars! Wow! Wow! Wow!
Can I use 1% milk?
yes, I’m sure that would be fine.
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!
I’ve heard that before- I need to try it!
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!
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.
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!
Made these this morning. Incredible! Thanks for the excellent recipe!
Hi 🙂 Just made these and they’re delicious. Followed the recipe exactly. Thanks!
I was able to get cinnamon chips at Amazon.com. I will definitely add some to the batter when I make these scones!
These look perfect! I am really going to have to make these soon, my family loves cinnamon anything!
These look totally outrageous! I’ve already saved them to make!
These are a MUST MAKE! oh, wow, these are mouthwatering.
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!
I just made these! Fabulous! Cinnamon anything is a hit in our house!
Keep the cinnamon coming!
Lori, I’m all up for breakfast food Fridays! especially a friday combining TWO of my favorite breakfast sweets. these look delicious!
I love cinn buns and also love…glaze and frosting so these are perfect!
The only problem is I’m not sure I could stop at just one scone! These look delicious.