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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.

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

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

Find it online: https://thefamilycooking.com/cinnamon-bun-scones-recipe/