OK, so, as well all know, cinnamon rolls are delicious. However, they have one large drawback:
It can take awhile to make cinnamon rolls-and for most of us, that's not so much an option. That is part of the reason I love these scones. They have all of the best flavors of a cinnamon rolls, but in scone form (and some oats thrown in, which really just makes them even better). I honestly sort of think I may prefer these scones to actual cinnamon buns-I know! They really are delicious, though. Thick, chewy, full of cinnamon & sugar flavor, and pretty dark quick to throw together, especially if you have a food processor (Can we talk about how much I love my food processor? The answer is-A LOT). This isn't even a particularly difficult recipe, so that's a major plus as well. Michael was a fan. I loved them. I think you will too! :)
Cinnamon Bun Scones
Adapted from Recipe Girl
Makes 8-12 sconesIngredients:
- 2 cups all purpose flour
- 1 cup oats (uncooked-quick, old fashioned, or rolled)
- 1/4 cup + 2tbsp. granulated sugar
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 1 stick butter, cubed and chilled
- 3/4 cup cold milk
- 1 egg, lightly beaten
- 1 tsp. vanilla extract
- 2 tsp. ground cinnamon
- 3/4 cup powdered sugar
- 1/4 tsp. vanilla extract
- 3-4 tsp. milk
- Preheat oven to 425 degrees. Prepare a 12 x 18 baking pan by spraying with non-stick cooking spray or lining with parchment paper.
- In a food processor, or in a large bowl, combine the flour, oats, 1/4 cup sugar, baking powder, and salt.
- Cut in the butter (either by pulsing a few times in a food processor, or using a pastry cutter or 2 knives/forks) until the mixture resembles coarse crumbs and the butter pieces are pea-sized.
- In a small bowl mix milk, egg, and vanilla.
- Combine wet into dry ingredients with a fork or rubber spatula, until just moistened.
- In a small bowl mix cinnamon with the 2 tbsp. of sugar. Sprinkle evenly over dough. Gently stir to swirl the cinnamon mixture into the batter, but do not blend completely!
- Drop 1/4 cup balls of dough 2 inches apart on the baking pan(s).
- Bake 11-13 minutes until golden.
- Cool on a wire rack 5 minutes.
- Meanwhile, whisk the powdered sugar, vanilla, and milk together to form the glaze. Drizzle it on top of the warm scones.