a lovely living

Cinnamon Bun Scones


I’ve always loved Cinnamon, but that love is becoming more evident  since I’ve been blogging. Check out my Cinnamon Bun Cake and Cinnamon Roll Bread in case you missed them. Today, however, we’re talking scones. Cinnamon scones. Cinnamon scones made with oatmeal that give them a light yet hearty consistency. My 5yo son Jack started Kindergarden yesterday (don’t get me started on the emotions), and I found myself with a few free hours while my 2yo was napping. It would make sense to clean, organize or do laundry, but who wants to do that?! I had everything on hand so I decided to whip up some of these scones. There’s not much more involved than mixing, blending and drizzling until you have a warm, delicious scone on your plate. I don’t know if I’d call this healthy, but it certainly carries a few more benefits and a few less calories than your typical scone!



Here’s the recipe thanks to Recipe Girl:

Cinnamon Bun Scones

Yield: 12 servings (12 scones)
Prep Time: 25 min Cook Time: 13 min


2 cups all-purpose flour
1 cup oatmeal, quick or old- fashioned, uncooked
1/4 cup + 2 Tablespoons granulated sugar, divided
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) chilled salted butter, cut into pieces
3/4 cup 2% milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons nonfat milk

1. Place rack in center of oven. Preheat oven to 425°F. Spray 12x 18-inch pan with nonstick spray (or line with parchment paper).

2. In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

3. In a small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.

4. In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture. (Do not blend completely).

5. Drop dough by 1/4 cupfuls (or use an ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

6. To make glaze: In small bowl, combine powdered sugar, vanilla and enough milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.


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