Heavenly Cinnamon Bun Scones
Enjoy the rich flavors of traditional cinnamon buns with the flaky texture of scones. Quick and easy to make, perfect for breakfast or dessert.
Ingredients
Scone Base
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- ¼ cup granulated sugar Can be replaced with a natural sweetener.
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed Use vegan butter for a dairy-free version.
- ¾ cup heavy cream Substitute with coconut cream for dairy-free.
- 1 large egg Can use a flax egg for a vegan option.
- 1 teaspoon vanilla extract
Filling
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ¼ cup chopped pecans or walnuts (optional) Add for extra texture and flavor.
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream Adjust to desired consistency.
- ½ teaspoon vanilla extract For flavor.
Instructions
Preparation
- Gather all your ingredients and ensure the butter is cold, cut into cubes. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and 1/2 teaspoon of cinnamon until combined.
- Add the cold, cubed butter to the dry mixture. Cut the butter into the flour mix until it resembles coarse crumbs.
Mixing
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients and mix gently until just combined.
- Turn the dough onto a floured surface and pat it into a rectangle about 1 inch thick.
Filling & Baking
- In a small bowl, mix the brown sugar and 1 tablespoon of cinnamon.
- Spread the brown sugar-cinnamon mix over the dough. If using nuts, sprinkle them on top.
- Roll the dough tightly from one edge and cut into 8 equal pieces.
- Place the scones cut-side up on the baking sheet and bake for 15-20 minutes until golden.
Glazing
- While the scones are baking, prepare the glaze by mixing powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over the scones once they have cooled slightly.
Notes
Store leftovers in an airtight container at room temperature for up to two days. Scones can be frozen for up to three months. Thaw in the fridge overnight and reheat in a preheated oven.