Like so many, I adore cinnamon rolls. All that gooey cinnamon-y-ness is just irresistible. Unfortunately, I don’t make them that often. Actually, that could be a good thing considering how very much I enjoy them.
In any case, cinnamon rolls are a labor of love for me. These Cinnamon Bun Scones, however, are low on the labor scale yet high on the deliciousness scale. Now that’s the kind of breakfast baking I can really love.
I happened upon this recipe as I was looking for something quick and easy for Sunday breakfast. I was intrigued by the simple ingredients and the promise of something that would taste like cinnamon rolls without all the work.
I was so not disappointed.
These scones taste so much like cinnamon rolls without actually being cinnamon rolls. I’m so completely amazed by them. They’re really simple to make from ingredients you’re likely to have on-hand. And the taste is phenomenal. I just love that sweet cinnamon swirl and the vanilla glaze.
Do yourself a favor. Make these as soon as is humanly possible. Seriously, they are that good. The oats and cinnamon and vanilla and pecans all just come together into one of the best things I’ve had for breakfast in a very long time.
- 1/2 cup toasted chopped pecans
- 2 tablespoons packed light brown sugar
- 2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
- 3/4 cup milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup confectioners' sugar
- 3 to 4 teaspoons milk
To make the scones:
Preheat oven to 425°. Line baking sheets with silicone liners or parchment paper.
In a small bowl, combine pecans, brown sugar, and cinnamon. Set aside.
In a large bowl, combine flour, oats, sugar, baking powder, and salt. Add butter and mix with a pastry blender or a fork until mixture resembles coarse crumbs.
Combine milk, egg, and vanilla in a small bowl. Add to flour mixture and stir just until combined.
Sprinkle cinnamon mixture over dough. Gently stir until batter is just swirled with cinnamon mixture.
Drop dough by 1/4-cup portions* onto prepared pans. Leave about 2 inches between scones.
Bake 11 to 13 minutes, or until golden brown.
Cool scones on a wire rack for 5 minutes while you make the glaze.
To make the glaze:
Combine confectioners' sugar with 3 teaspoons milk. Add more milk if needed to achieve pouring consistency.
Drizzle glaze over warm scones.