Cinnamon Bun Scones

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These Cinnamon Bun Scones are a healthier version of the classic cinnamon roll (with nutritional information and Weight Watchers Points included).

cinnamon bun scones on a white platter

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.

cinnamon bun scones on a baking sheet ready for the oven

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.

cinnamon bun scones cooling on a rack

These scones bake up into little round mounds (larger than cookies).

cinnamon bun scones with glaze on a cooling rack

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!

pinterest collage image for cinnamon bun scones

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

cinnamon bun scones on a white platter
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5 from 1 vote

Cinnamon Bun Scones

Totally delicious, popular scones recipe!
10 10 9
Prep Time 25 minutes
Cook Time 13 minutes
Servings 12 scones
Calories 239kcal
Course Breakfast
Cuisine American
Keyword cinnamon bun, scones

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.

Nutrition

Serving: 1scone | Calories: 239kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 65mg | Potassium: 174mg | Fiber: 1g | Sugar: 15g | Vitamin A: 274IU | Calcium: 77mg | Iron: 1mg | Blue WW Smartpoints: 10 | Green WW Smartpoints: 10 | Purple WW Smartpoints: 9
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Comments

  • Mela s Saylor wrote:

    Can I just melt the butter and add it instead of cutting it in?

    • Lori Lange wrote:

      I haven’t tried it that way, so I’m hesitant to recommend. But you can certainly experiment!

  • Patti wrote:

    These scones are delicious and I like that I don’t have to cut them out. Has anybody added fresh fruit to these?

  • Cindy wrote:

    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!

  • Sadie wrote:

    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.

  • Kathryn C wrote:

    These turned out SO good! And easy to make. Love the cinnamon swirl. Thank you for the great recipe! I highly recommend.

  • Not a great baker…. wrote:

    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!!

  • Gina D from Texas wrote:

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

    • Lori Lange wrote:

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

  • Ana wrote:

    Delicious and simple scone recipe! Thanks!

  • Carol McBrair wrote:

    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.

  • Barb wrote:

    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.

    • Lori Lange wrote:

      So happy to hear you enjoy these!