Cinnamon Bun Scones Recipe

Why You’ll Love This Recipe

They’re quicker than traditional cinnamon rolls since there’s no yeast or rising time required.

You get the best of both worlds: the crumbly richness of a scone and the warm cinnamon-sugar swirl of a bun.

They’re perfect for make-ahead breakfasts, brunch gatherings, or cozy weekends at home.

The simple glaze adds just the right touch of sweetness without overpowering the warm spice flavor.

They freeze well, making them convenient for busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the scones:
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 large egg
1 teaspoon vanilla extract

For the cinnamon filling:
1/3 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted

For the glaze:
1 cup powdered sugar
2–3 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Roll it into a rectangle about 1/2 inch thick.
6. Brush the melted butter over the surface of the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
7. Carefully roll the dough up tightly from the long side, forming a log. Gently flatten the log slightly and cut into 8 wedges.
8. Place the wedges on the prepared baking sheet, spacing them apart.
9. Bake for 15–18 minutes, or until golden brown.
10. While the scones cool slightly, whisk together the powdered sugar, milk, and vanilla extract to create a smooth glaze. Drizzle over the warm scones before serving.

Servings and timing

Servings: 8 scones

Preparation time: 15 minutes
Baking time: 15–18 minutes
Total time: Approximately 35 minutes

Variations

Add chopped pecans or walnuts to the cinnamon filling for a crunchy texture.

Mix raisins or dried cranberries into the filling for a fruity twist.

Use a cream cheese glaze instead of a simple vanilla glaze for a richer finish.

Add a pinch of nutmeg or cardamom to the filling for deeper spice flavor.

Drizzle with maple glaze instead of vanilla for a warm, autumn-inspired variation.

Storage/Reheating

Store cooled scones in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate them for up to 5 days.

To freeze, wrap each scone individually in plastic wrap and place in a freezer-safe container for up to 3 months.

To reheat, warm in a 300°F (150°C) oven for 8–10 minutes or microwave for 15–20 seconds until heated through.

FAQs

Can I make these scones ahead of time?

Yes, you can prepare the dough, shape the scones, and refrigerate them overnight before baking. Bake fresh the next morning.

Can I freeze the unbaked scones?

Yes, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Why is my dough too sticky?

Scone dough should be slightly sticky but manageable. If it’s too wet, add a small amount of flour, one tablespoon at a time.

Why are my scones dry?

Overmixing the dough or adding too much flour can result in dry scones. Mix gently and measure ingredients accurately.

Can I use milk instead of heavy cream?

Yes, but the texture may be slightly less rich and tender.

How do I get flaky layers?

Keep your butter cold and avoid overworking the dough. Cold butter creates steam pockets while baking, resulting in flakiness.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free baking flour blend designed for baking.

Can I double the recipe?

Absolutely. Simply double all ingredients and bake in batches if necessary.

How do I know when the scones are done?

They should be golden brown on top and firm to the touch. A toothpick inserted into the center should come out clean.

Can I skip the glaze?

Yes, the scones are delicious on their own, but the glaze adds a classic cinnamon roll finish.

Conclusion

Cinnamon Bun Scones are the perfect solution when you’re craving the comforting flavors of a cinnamon roll but want something faster and simpler to prepare. With their tender crumb, sweet cinnamon swirl, and delicate glaze, they’re sure to become a favorite for breakfast tables, brunch spreads, and cozy afternoons alike.

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These Cinnamon Bun Scones combine the tender, buttery texture of a classic scone with the sweet cinnamon-sugar swirl of a cinnamon roll, finished with a simple vanilla glaze for a comforting bakery-style treat.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15–18 minutes
• Total Time: 35 minutes
• Yield: 8 scones
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter, melted
• 1 cup powdered sugar
• 2–3 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream, egg, and vanilla extract. Add to dry ingredients and mix just until combined.
5. Turn dough onto a lightly floured surface and gently knead a few times until it comes together. Roll into a rectangle about 1/2 inch thick.
6. Brush melted butter over the dough. Mix brown sugar and cinnamon, then sprinkle evenly over the surface.
7. Roll the dough tightly from the long side into a log. Gently flatten slightly and cut into 8 wedges.
8. Place wedges on prepared baking sheet, spacing them apart.
9. Bake for 15–18 minutes, or until golden brown.
10. Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm scones before serving.

Notes

• Do not overmix the dough to keep the scones tender.
• Keep butter cold for flaky layers.
• Scones can be refrigerated overnight before baking.
• Freeze baked scones individually for up to 3 months.
• Add nuts or dried fruit for extra texture and flavor.

Nutrition

• Serving Size: 1 scone
• Calories: 420 kcal
• Sugar: 28 g
• Sodium: 220 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 55 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 75 mg