If you read my previous post, you’ll have read about my love for cinnamon buns but my occasional dislike for all the effort that goes into making them. To save on time but still get that cinnamon bun fix, I presented you with cinnamon roll muffins. My “lazy solution” to actual cinnamon buns.
Well, guess what?! You’re in luck because I’m sharing my second favourite lazy solution to cinnamon buns – cinnamon bun scones! I’ve made this recipe from Bake or Break a handful of times and each time, I remember why I like it so much; it is such an easy recipe and brings you a delicious result!
When I first saw the recipe, I was a little hesitant as I did not have much experience with scones, but these “drop scones” don’t need to be perfectly rounded and cut into those precise triangles…it’s okay for them to be “messy” in appearance. Being super easy to make, they are a more time efficient and simpler solution to cinnamon buns!
I usually make them up in the morning for a weekend breakfast or coffee visits with friends. Before popping them into the oven, I like to sprinkle a little more cinnamon-sugar on the tops of them, add just that little extra flavour. Don’t forget the glaze either, or if you’re feeling it, add a cream cheese glaze too!
Cinnamon Bun Scones
Yield: 12 scones
1/2 cup chopped pecans*
2 tbsp light brown sugar
2 tsp ground cinnamon
2 cups all-purpose flour
1 cup old-fashioned rolled oats
1/4 cup granulated sugar
1 tbsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, cold & cut into 1/2 inch cubes
3/4 cup milk
1 large egg
1 tsp vanilla extract
1 cup powdered sugar
2 tbsp milk
- Pre-heat oven to 425 degrees F and line baking sheets with parchment paper.
- In a small bowl, combine the pecans, brown sugar, and cinnamon. Set aside.
- In a large bowl, combine flour, oats, sugar, baking powder, and salt. Using a pastry cutter or fork, mix in butter until coarse crumbs begin to form.
- In a small bowl, whisk together milk, egg, and vanilla. Add to the flour mixture and stir until combined.
- Sprinkle the cinnamon mixture into the dough and gently stir together until mixture is swirled into the batter.
- Using a 1/4 cup scoop, drop dough onto prepared baking sheets, leaving about 2 inches between scones.
- Bake for 11-13 minutes or until golden brown.
- While scones are baking, make your glaze! To make glaze: Combine powdered sugar and milk together, add more milk if necessary, to achieve a smooth, pouring consistency.
- Remove scones and let them cool on baking sheets for 5 minutes before transferring to cooling rack. Drizzle glaze over warm scones. Enjoy!
* Original recipe calls for toasted pecans, feel free to toast them, my preference is for non-toasted
Recipe Source: Bake or Break