Best Cinnamon Bun Scones Recipes

CINNAMON BUN SCONES

Steps:

• 1. Heat oven to 425F. Spray cookie sheet with cooking spray.
• 2. In a large bowl, combine flour, oats, 8 tablespoons of sugar (set aside remaining 2 tablespoons for later), baking powder and salt; mix well.
• 3. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
• 4. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
• 5. In small bowl, combine remaining 2 tablespoons 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.)
• 6. Drop dough by 1/4 cupfuls, 2 inches apart on cookie sheet.
• 7. Bake 11 to 13 minutes, or until golden brown. Remove to wire rack; cool 5 minutes. in small bowl, combine powdered sugar and enough juice or milk for the desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

CINNAMON BUN SCONES

Steps:

• Heat oven to 425°F.
• Spray a cookie sheet with cooking spray.
• In food processor, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well.
• Cut butter into 5-6 pieces, add to food processor, and pulse until butter is size of small peas--do not over pulse.
• Transfer dry mixture to larger bowl.
• In small bowl, combine milk, egg and vanilla; blend well.
• Add wet ingredients to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
• In another small bowl, combine remaining 2 tablespoons 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 11-15 minutes or until golden brown. Remove to wire rack; cool 5 minutes.***.
• Glaze:.
• In small bowl, combine confectioners' sugar, grated orange zest and enough orange juice or milk for desired consistency; mix until smooth.
• Drizzle over top of warm scones.
• Serve warm.
• ***When I make these, I have 9 scones and it takes 18 minutes to bake them in my oven.

DIABETIC CINNAMON BUN SCONES

Steps:

• Heat oven to 425°F Spray cookie sheet with cooking spray.
• In large bowl, combine flour, oats, 1/4 cup Splenda; mix well.
• Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
• In small bowl, combine 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 remaining 2 tablespoons Splenda 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 to wire rack; cool 5 minutes.
• GLAZE: In small bowl, combine Splenda and enough liquid for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

CINNAMON BUN SCONES

Steps:

• 1. Heat oven to 425 degrees. Spray cookie sheet with cooking spray. In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine 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 remaining 2 tablespoons 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.
• 2. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice or milk for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.
• 3. *To toast pecans, spread evenly in shallow baking pan. Bake at 350 degrees, 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.

CINNAMON BUN SCONES

Steps:

• Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In a food processor, pulse brown sugar with room temp. butter and 1 tsp. of cinnamon. Transfer to a medium bowl. In the processor, combine 3 cups flour, sugar, baking powder, salt and remaining 1/4 tsp. of cinnamon. Pulse to blend. Add cold diced butter and pulse until butter is the size of small peas. Transfer mixture to a bowl and make a well in the center of the bowl. Add the cream, egg, and vanilla to well and stire to combine. Using a wooden spoon, gradually stir until a firm dough forms. Crumble the borwn sugar mixture ov erthe dough and knead, leaving some brown sugar streaks in the dough. Lightly dust a work surfac ewith flour. Turn the dough out onto the surface and knead three times. Pat or roll the dough into an 8 inch round about 1 inch thick. Cut into 8 wedges, then transfer to the baking sheet. Refrigerator for 10 minutes. Bake 18 to 20 minutes, until browned. Let cool slightly and then transfer to a rack. In a medium bowl, beat the cream cheese with the lemon juice until smooth. Beat in confectioner's sugar until smooth. Spread the icing over the warm sconces and serve.

CINNAMON BUN SCONES

Steps:

• 1. Heat oven to 425^. Spray cookie sheet with cooking spray. Scones: In large bowl, combine flour ,oats and 4 Tablespoons of the sugar, baking powder and salt; mix well. Cut in butter with pastry blender until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork until dry ingredients are moistened.
• 2. In small bowl, combine remaining 2 Tablespoons 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 cup(4 Tablespoons) 2 inches apart on cookie sheet.
• 3. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange or cranberry juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.