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Cinnamon Bun Scones

This scone recipe makes a moist sweet scone. Nothing like the dry ones you sometimes find at a bakery. Quaker oats are added to the dough for a slight crunch. Butter is cut into the dry ingredients then the wet ingredients are mixed in. A mixture of cinnamon, pecans and sugar is gently folded in, and then the scones are formed and baked.
Course Breakfast, Brunch
Cuisine English
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings 12 people

Ingredients

Scones

  • 2 cups AP flour
  • 1 cup Quaker Oats quick or old fashioned, uncooked
  • ¼ cup + 2 tsp granulated sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 8 tbsp butter chilled and cut into pieces
  • ¾ cup whole or 2% milk
  • 1 egg lightly beaten
  • 1 tsp vanilla
  • ½ cup toasted chopped pecans
  • 2 tsp ground cinnamon

Glaze

  • ¾ cup powdered sugar
  • 2 to 4 tsp orange juice or milk

Instructions

  1. Heat oven to 425 F. Spray cookie sheet with cooking spray. In large bowl, combine flour, oats, ¼ cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender.
  2. In a small bowl, combine milk, egg and vanilla, blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
  3. In a small bowl, combine remaining 2 tbsp granulated sugar with pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (do not blend completely). Drop dough by ¼ cupfuls 2 inches apart on cookie sheet. Bake 11-13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
  4. In a small bowl, combine powdered sugar and enough orange juice or milk for desired consistency, mix until smooth. Drizzle over top of warm scones. Serve warm.

Recipe Notes

I press the dough into squares once on the cookie sheet, so they have a more uniform shape. Measure the dough onto the cookie sheet carefully; otherwise you will only make 11 scones.