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Cinnamon Bun Scones

Cinnamon Bun Scones: Warm, Sweet Delights for Any Morning

Delicious Cinnamon Bun Scones combine the flavors of classic cinnamon rolls with the ease of scone-making, perfect for any morning.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 2 cups All-Purpose Flour Provides structure; essential for scone texture, no substitutions recommended.
  • 1/3 cup Granulated Sugar Adds sweetness; can substitute with brown sugar for a richer flavor.
  • 1 tablespoon Baking Powder Leavening agent for a soft texture; ensure freshness for the best rise.
  • 1/2 teaspoon Salt Enhances flavor; crucial in balancing sweetness.
  • 2 teaspoons Ground Cinnamon Offers that classic cinnamon flavor; adjust based on preference.
  • 1/2 cup Unsalted Butter (cold) Creates flaky layers; keep cold and avoid melted butter for the best results.
  • 1/2 cup Milk Adds moisture and helps bind the dough; can substitute with heavy cream for a richer flavor.
  • 1 teaspoon Vanilla Extract Enhances sweetness and aroma; optional but recommended for depth of flavor.
For the Glaze
  • 1 cup Powdered Sugar Sweetens and gives texture; use fresh for optimal results.
  • 2 tablespoons Milk Adjusts consistency for glazing; use as needed to achieve desired glaze thickness.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • parchment paper
  • pastry cutter
  • sharp knife

Method
 

Step‑by‑Step Instructions for Cinnamon Bun Scones
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
  3. Cut in the cold unsalted butter until the mixture resembles coarse crumbs.
  4. In a separate bowl, mix the milk and vanilla, then pour into the dry mix, stirring gently.
  5. Dust a clean surface with flour, turn out the dough and knead lightly before shaping into a 1-inch thick circle.
  6. Cut the dough into 8 wedges and transfer to the baking sheet, spaced apart.
  7. Bake for 15-20 minutes until golden brown and tops feel set.
  8. Let scones cool on a wire rack and prepare the glaze by mixing powdered sugar and milk until smooth.
  9. Drizzle the glaze over warm scones before serving.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

For best results, use cold butter and avoid overmixing the dough.

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