Today I’m bringing you another wonderful scone recipe. These Cinnamon Roll Scones were a big hit with all of my family.
Well, of course they are! They are scones and they have cinnamon and a glaze!
They have all the flavors of a cinnamon roll, but they take a fraction of the time.
And one of the best parts of these cinnamon roll scones is that you don’t have to shape and cut them. Just scoop and bake.
These scones are perfect for when you want the flavor of a cinnamon roll but don’t want to spend hours making them.
Or when you want a really yummy scone.
Update October 2018 – We made these Cinnamon Roll Scones to replace a cinnamon roll tradition, and we used white whole wheat flour in place of the all-purpose flour, and also substituted brown coconut sugar for the sugar in the scones (still used powdered sugar for the glaze, although I cut the recipe in half and still had enough for all of them). They were delicious! And no one missed the cinnamon rolls, since we had all the flavor and not nearly as much effort. Plus, a whole lot healthier!
Ingredients
- 2 cups all-purpose flour
- 1 cup quick or old-fashioned oats
- 1/4 cup + 2 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons butter, cold and diced
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 3-4 teaspoons milk
Instructions
- Preheat oven to 425 degrees F. Prepare a baking sheet by spraying with cooking spray or using a silicone liner.
- In large bowl, combing flour, oatmeal, 1/4 cup sugar, baking powder and salt.
- Cut in cold, cubed butter with 2 knives or with hands until mixture resembles coarse crumbs.
- In separate bowl, combine milk, egg and vanilla and blend well.
- Add wet ingredients into the dry and stir just until moistened.
- Mix cinnamon and remaining 2 tablespoons sugar. Sprinkle evenly over the dough and gently stir in to the dough. DON'T mix completely!! You want the cinnamon-sugar to be swirled in the dough.
- Drop dough by 1/4 cupfuls 2 inches apart on prepared baking sheet.
- Bake 11-13 minutes or until golden brown. Remove to wire rack and cool for 5 minutes before glazing.
- In small bowl, mix powdered sugar, vanilla and milk until desired consistency is reached.
- Drizzle over tops of warmed scones.
Notes
Recipe adapted from Recipe Girl
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Pumpkin Pecan Pie Chocolate Chip Muffins
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