Cinnamon Bun Scones

Submitted by Juenessa

"Easy to make, moist and flavorful! My husband loves these. He says they taste like a cinnamon roll and I say that they are MUCH easier and quicker to make than cinnamon rolls. Try them! This is one of the ultimate comfort foods, in my opinion."

 

• Ready In: 40mins
• Ingredients: 15
• Yields: 9-12 scones

ingredients

• 2 cups all-purpose flour (I use 1/2 whole wheat and 1/2 white)
• 1 cup rolled oats (quick or old fashioned, uncooked)
• 1⁄4 cup granulated sugar, plus
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1⁄4 teaspoon salt
• 8 tablespoons unsalted butter or 8 tablespoons margarine, chilled and cut into pieces
• 3⁄4 cup milk
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1⁄2 cup toasted chopped pecans
• 2 teaspoons ground cinnamon

• Glaze

• 3⁄4 cup confectioners' sugar
• 3 -4 teaspoons orange juice or 3 -4 teaspoons milk
• 1 -2 teaspoon orange zest, grated

directions

1. Heat oven to 425°F.
2. Spray a cookie sheet with cooking spray.
3. In food processor, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well.
4. Cut butter into 5-6 pieces, add to food processor, and pulse until butter is size of small peas--do not over pulse.
5. Transfer dry mixture to larger bowl.
6. In small bowl, combine milk, egg and vanilla; blend well.
7. Add wet ingredients to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
8. In another small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.
9. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.).
10. Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
11. Bake 11-15 minutes or until golden brown. Remove to wire rack; cool 5 minutes.***.

12. Glaze:

13. In small bowl, combine confectioners' sugar, grated orange zest and enough orange juice or milk for desired consistency; mix until smooth.
14. Drizzle over top of warm scones.
15. Serve warm.
16. ***When I make these, I have 9 scones and it takes 18 minutes to bake them in my oven.

Reviews

[spostma]

I read some reviews about these being dry, and a gritty texture, When putting the dry ingredients together, I put the oatmeal in a separate bowl and stirred in 1/4 C milk. I increased shortening to 3/4 C. Added the damp oatmeal just before wet ingredients (including 3/4 C milk as written). I added vanilla and 1/4 teaspoon cinnamon to the icing. They're melt-in-your-mouth tender and delicious! The oatmeal adds a wonderful texture.

 

[luvcookn]

These are wonderful...I just took them out of the oven and let them cool a few...now as I write this...I am eating ;D Lovely texture and great cinnamon flavour. I used Honan cinnamon from China. These are great when you are craving cinnamon buns...but not a lengthy process!!! These need more than 5 stars. Thank you for a great recipe that will be made lots.

 

[Parrot Head Mama]

I regreat having to give this a lower rating than I normally do. The scones just turned out very mealy and didn't really *taste* whole lot like anything. I did use 1/2 whole wheat and 1/2 white flour, as suggested. Amd I omitted the pecans. But other than that, made the recipe as directed. Sorry, I just didn't care for it.

 

[AmieLou]

Great scone recipe- easy to make and delicious to eat. My hubby is an extremely picky eater, especially when it comes to sweets of any kind. These were perfect- not too sweet, enough to fill a craving and great with a cup of coffee for breakfast. He had two before I had time to get the 2nd batch out of the oven!

 

[Cookin-jo]

These scones have a wonderful flavour with the cinnamon and the pecans and aren't too sweet. They are a bit chewier with the oats but that's what I was expecting and what I like. I used half whole-wheat flour as you suggested. I patted the dough just over a half inch thick on a well-floured board and cut them with a 2 inch cookie cutter. Be sure to use a lot of flour if you do it this way; the dough is a bit sticky. I didn't even bother with the glaze...loved them as is. Thanks, Juenessa!