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Recipe compliments of www.ITISAKEEPER.com

Three glazed Cinnamon Scones with visible pecan pieces sit on a white plate. In the background are two cinnamon sticks and a small bowl of chopped pecans.

Cinnamon Scones Recipe

5 from 16 votes
If you love the flavor of a cinnamon roll, these Cinnamon Scones are about to become your new favorite treat. They come together in just twenty-three minutes, with hearty oats, toasted pecans, and real cinnamon swirl in every bite.
Once you try the easy drop method, you'll wonder why you ever bothered cutting scones into wedges.
Prep Time : 10 minutes
Cook Time : 13 minutes
Total Time : 23 minutes
Servings: 12 servings
Course: Dessert
Calories: 269kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 2 cups All-purpose flour
  • 1 cup Old fashioned oats, uncooked
  • 6 tablespoons Sugar, divided
  • 1 tablespoon Baking powder
  • ¼ teaspoon Salt
  • 8 tablespoons Unsalted butter, chilled and cut into pieces
  • ¾ cup Milk
  • 1 Egg, lightly beaten
  • 1 teaspoon Vanilla extract
  • ½ cup Chopped pecans, toasted
  • 2 teaspoons Ground cinnamon
  • ¾ cup Confectioners' sugar
  • 3 to 4 teaspoon Milk

Instructions
 

  • Scones:
  • Preheat the oven to 425°.
  • Line a rimmed baking sheet with parchment paper.
  • Combine the flour, old fashioned oats, four tablespoons of the sugar, baking powder, and salt in a large mixing bowl until well mixed.
  • Cut the chilled butter into the flour mixture with a pastry blender or two knives until the mixture resembles coarse crumbs.
  • Whisk together the milk, egg, and vanilla extract in a small bowl until well blended.
  • Add the milk mixture to the dry ingredients all at once and stir with a fork until just moistened.
  • Combine the remaining 2 tablespoons of sugar with the toasted pecans and cinnamon in a small bowl until well mixed.
  • Sprinkle the cinnamon-pecan mixture evenly over the dough.
  • Gently fold the dough to swirl in the cinnamon mixture, leaving visible streaks; do not blend it in completely.
  • Drop the dough by ¼ cupfuls onto the prepared baking sheet, spacing the mounds two inches apart.
  • Bake the scones for 11 to 13 minutes, or until golden brown.
  • Transfer the scones to a wire rack and let them cool for five minutes.
  • Glaze:
  • Whisk together the confectioners' sugar and milk in a small bowl until smooth and pourable.
  • Drizzle the glaze over the warm scones and serve immediately.

Christina's Notes

  • Use Old-Fashioned Oats: Quick oats absorb liquid differently and make these scones dense instead of hearty, so stick with old-fashioned rolled oats.
  • Measure Flour Correctly: Spoon the flour into the measuring cup and level it off. Scooping straight from the bag packs in too much flour and makes dense scones.
  • Space Them Properly: Drop the dough two inches apart, since the scones spread slightly and need room for even baking.
  • Check at Eleven Minutes: Every oven runs a little differently, so start checking at the lower end of the bake time.
  • Storage Tip: Keep cooled scones in an airtight container at room temperature for up to two days for the best texture.

MY NOTES