Cinnamon Bun Scones

Cinnamon Bun Scones

(14 servings)    Printable Version
  • 2 cups all-purpose flour
  • 1 cup quick or old fashioned Quaker Oats - uncooked
  • 3/4 cup milk
  • 1/2 cup toasted chopped pecans
  • 1/4 cup plus 2 additional Tablespoons of granulated sugar
  • 1 egg - lightly beaten
  • 8 Tablespoons (1 stick) butter or margarine -- chilled and cut into 1/4-inch pieces
  • 1 Tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

  • For The Glaze:
  • 3/4 cup powdered sugar
  • 4 teaspoons orange juice or milk
Preheat oven to 425 degrees.

Prepare a cookie sheet with a light coating of cooking spray.

In large bowl, sift together the flour, oats, the 1/4 cup of granulated sugar, baking powder and salt. Cut in butter with clean fingers until the mixture resembles coarse crumbs.

In a small bowl, combine the milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine the remaining 2 tablespoons of granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.

Bake 11 to 13 minutes or until golden brown. Remove from oven and allow to cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve scones warm.


This is a slight variation of a recipe from Quaker. This makes roundish scones as opposed to the triangular kind.

Mr Breakfast would like to thank newjerseygal for this recipe.

Comments About This Recipe
What do you think of Cinnamon Bun Scones?
Overall Average Rating = 5 (out of 5)
Based on 10 votes.


Official Member: Team BreakfastFrom bombdiggity (Team Breakfast Member)
Rating (out of 5):  

I'm a whole wheat flour fan so I used it in place of all-purpose flour and it turned out great. Orange juice in the glaze was perfect blend with cinnamon and oats taste.

Comment submitted: 11/10/2012 (#14819)



From blondie
Rating (out of 5):  

Just baked these! Came out perfect. I'm eating them as I write. The only changes I made was using sliced almonds instead of pecans. I didn't make the glaze, and they tasted great without them.

Comment submitted: 1/23/2012 (#13460)



Official Member: Team BreakfastFrom Wyntersden (Team Breakfast Member)
Rating (out of 5):  

We really enjoyed these, even my daughter who can be very picky!

Comment submitted: 9/4/2011 (#12873)



From pahansen
Rating (out of 5):  

My family loved these. I used quick oats, and one of the kids said they tasted "oaty," but I thought the flavor of the oats was mild. I would definitely recommend using quick oats if you have them on hand -- they are nice and moist, and the oat flavor blends well with other flavors. I don't think that would happen with old-fashioned oats. The glaze really makes these scones fabulous.

Comment submitted: 3/4/2011 (#12234)



From Suzie
Rating (out of 5):  

I take these a few times a year to our bible study. Sometimes I put raisins in them too. Very good.

Comment submitted: 11/27/2010 (#11627)



From DivinePegasus
Rating (out of 5):  

Great! Especially for the kids!

Comment submitted: 8/19/2010 (#11094)



Official Member: Team BreakfastFrom londonsje (Team Breakfast Member)
Rating (out of 5):  

Very delicious!!

Comment submitted: 2/15/2010 (#9711)



Official Member: Team BreakfastFrom lil_devil0569 (Team Breakfast Member)
Rating (out of 5):  

Sooo yummy, I added orange zest to the glaze and that was just awesome!

Comment submitted: 12/27/2009 (#9306)



From Ari
Rating (out of 5):  

This was just the best ever. Very easy to make and my kids (1 and 5) loved them as much as my husband and I did.

Comment submitted: 7/4/2009 (#8360)



From Heather Peepers
Rating (out of 5):  

Absolutely amazing!

Comment submitted: 1/10/2008 (#4353)





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