These Cinnamon Bun Scones are a healthier version of the classic cinnamon roll (with nutritional information and Weight Watchers Points included).
Scones can most often be viewed as somewhat of an evil treat. These Cinnamon Bun Scones aren’t too terribly evil. Eating one of these will set you back 239 calories and 9 grams of fat vs. the Starbuck’s Cinnamon Scone, which is 510 calories and 23 grams of fat. So, they’re not really “diet” food by any means, but they are a slightly better choice than what you’d find in a coffee shop. If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card at the end of this post.
How to make Cinnamon Bun Scones:
The batter is so simple to make. Two-percent milk is used in the recipe to keep things lighter in lieu of using cream. The hardest part is “cutting” the butter into the dry ingredients. If you have a pastry blender, it’s easy to cut in the butter. If you don’t, you can use two knives slashing against each other- cutting the butter into the dry ingredients until small crumbs form.
A sugar-cinnamon is swirled into the batter just before baking.
These scones bake up into little round mounds (larger than cookies).
Warm scones are drizzled with a simple sweet sugar glaze. To get the real “Cinnamon Bun” effect, you could always whisk a little softened cream cheese into the glaze for that cream cheese icing touch.
Have a great weekend! And enjoy these Cinnamon Bun Scones!
Here are a few more recipes for scones you might enjoy:
- Whole Wheat Cranberry Scones
- Lemon Raspberry Scones
- Double Orange Scones with Orange Butter
- Caramel Apple Scones
- Blueberry Lemon Scones
- Cape Cod Blueberry Scones
- Copycat Starbucks Vanilla Bean Scones
- Cream Scones
Cinnamon Bun Scones
Ingredients
SCONES:
- 2 cups all purpose flour
- 1 cup oats (quick or old-fashioned)
- ¼ cup granulated white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cut into 8 pieces
- ¾ cup 2% milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
SWIRL:
- 2 tablespoons granulated white sugar
- 2 teaspoons ground cinnamon
GLAZE:
- ¾ cup powdered sugar
- ¼ teaspoon vanilla extract
- 3 to 4 teaspoons milk
Instructions
MAKE THE SCONES:
- Place a rack in the center of the oven. Preheat the oven to 425°F. Spray a 12x18 inch pan with nonstick spray (or line with parchment paper).
- In a large bowl, combine the flour, oats, sugar, baking powder and salt. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.
- In a small bowl, combine the milk, egg and vanilla; blend well. Add to the dry ingredients all at once; stir with fork or rubber spatula- just until dry ingredients are moistened.
- In another small bowl, combine the swirl (sugar and cinnamon). Sprinkle evenly over the dough in the bowl; gently stir the batter to swirl in the cinnamon mixture. (Do not blend completely).
- Drop the dough by ¼ cupfuls (or use an ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to a wire rack; cool 5 minutes.
MAKE THE GLAZE:
- In a small bowl, combine the powdered sugar, vanilla and enough milk for desired consistency; mix until smooth. Drizzle over the tops of warm scones.
Notes
- Add in a few cinnamon chips if you can find access to those wonderful treasures.
- I like to whisk in a little bit of cream cheese to the glaze to make it more like a true cinnamon roll glaze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these yesterday. They are great and will be made often. I did add raisins since my husband was helping me, and he insisted on raisins, but that was my only change.
I do have one question though: Is it normal for much of the butter to run out of the scones and onto the pan? If not normal, can anyone say what I am doing wrong? I had cut the cold butter into very small pieces like it said, but could it be I did not cut it into the dry ingredients as thoroughly as I should? Would that make this happen?
Yes, that could be. There should be a little bit of butter runoff but not too much.
Made these yesterday. Used a tad more sugar. Also added a bit of cinnamon to the dry mix as well. Great recipe! These scones are fab with a cuppa tea…or coffee if thats your thing! Thanks! Will make these often! I think i’ve made ur kitkat cake too…for my sons 1st bday! Was a hit!
Made these today and they were absolutely delicious!!
I made these this morning and I give them 5 stars! Wow! Wow! Wow!
Can I use 1% milk?
yes, I’m sure that would be fine.
These look delicious and I can’t wait to make them! –just wanted to offer a “solution” to the difficulty of cutting the butter into the dry ingredients. (i actually learned this from America’s test kitchen) — freeze the butter, and grate it, using a box grater. Then add it to your dry ingredients. It works beautifully every time!
I’ve heard that before- I need to try it!
Made these yesterday and they were delicious. Made a couple of alterations to reduce sugar and add some fiber, but still amazing! I will be blogging this recipe and will give you full credit and a backlink! YUM!
I have made these scones twice & we just love them – I made a few minor adjustments – I used 1 cup reg flour & 1 cup whole wheat flour, Land O Lakes light butter, added some ground flax seed & oat bran for extra fiber & since we love cinnamon added more. This is a great scone base & I can’t wait to try different variations – cocoa powder & sugar with dark chocolate chips instead of the cinnamon, orange zest & dried cranberries, etc.
I found these on Pinterest, and just made them this morning…. delicious! The outside has a crispness to it that is wonderful, especially if you get a nice little browned edge, and the inner texture is so wonderfully like a cinnamon roll. These are fantastic!
Made these this morning. Incredible! Thanks for the excellent recipe!