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A stack of several Fluffy Cinnamon Swirl Scones with vanilla glaze on a white ceramic plate, ready to serve for breakfast or brunch.

Fluffy Cinnamon Swirl Scones: Your Easy Morning Treat

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Imagine the warm, comforting embrace of a classic cinnamon bun, but without all the fuss, the rising, or the endless rolling. These Cinnamon Bun Scones deliver that irresistible sticky-sweet, spiced flavor in a fraction of the time. With tender, flaky crumb and a gorgeous cinnamon swirl running through each bite, crowned with a luscious vanilla glaze, they’re an absolute game-changer for your breakfast or brunch table. Say goodbye to complicated yeast doughs and hello to instant bakery-quality bliss. They truly are so much easier than traditional cinnamon rolls, making them perfect for last-minute cravings or entertaining.

  • Total Time: 35 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, very cold and cubed
  • 1 large egg
  • ¾ cup milk (whole milk recommended for richness)
  • 1 teaspoon vanilla extract (optional, for scone dough)
  • ¼ cup light brown sugar, packed (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)
  • 2 tablespoons unsalted butter, melted (for cinnamon swirl)
  • 1 cup powdered sugar (for glaze)
  • 2-3 tablespoons milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt, ensuring they are well combined.
  3. Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates flaky layers.
  4. In a separate small bowl, whisk together the large egg, milk, and optional vanilla extract. Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined; the dough will be shaggy. Avoid overmixing, as this can lead to tough scones.
  5. Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead it 2-3 times, just enough to bring it together into a cohesive mass. Do not overwork the dough.
  6. Pat or roll the dough into a rectangle, approximately 10×8 inches and about ½ inch thick. Try to keep the edges as straight as possible.
  7. Prepare the Cinnamon Swirl: In a small bowl, combine the packed light brown sugar and ground cinnamon. Drizzle the 2 tablespoons of melted butter evenly over the rolled-out dough rectangle, then evenly sprinkle the cinnamon sugar mixture over the butter, leaving a small border (about ½ inch) on one of the long edges.
  8. Starting from the long edge closest to you (the one without the border), carefully roll the dough up tightly into a log, just like you would a traditional cinnamon roll.
  9. Using a sharp knife, cut the log into 8-10 equal-sized rounds (scones), each about 1 to 1.5 inches thick. Place the scones on the prepared baking sheet, leaving some space between them for even baking.
  10. Bake for 18-22 minutes, or until the tops are beautifully golden brown and a wooden skewer inserted into the center of a scone comes out clean. The cinnamon swirl might caramelize slightly.
  11. While the scones are baking, prepare the Vanilla Glaze: In a medium bowl, whisk together the powdered sugar, 2-3 tablespoons milk, and ½ teaspoon vanilla extract until smooth and free of lumps. Adjust the amount of milk as needed to achieve a thick, yet drizzly consistency.
  12. Once baked, remove the scones from the oven and let them cool on the baking sheet for about 5-10 minutes. While still warm, generously drizzle with the prepared vanilla glaze before serving. Enjoy warm!

Notes

For extra tender and slightly tangy scones, substitute buttermilk for regular milk in the dough. The acidity helps activate the baking powder even more. Ensure your butter is as cold as possible for the flakiest texture. If you don’t have a pastry blender, you can grate frozen butter into the flour for even easier distribution. To get clean cuts on your scones, use a very sharp knife and press straight down; avoid twisting the knife. These scones are best enjoyed the day they are made for peak freshness, but can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave or a warm oven for that fresh-baked feel.

  • Author: Cook Reel
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American Comfort

Nutrition

  • Serving Size: 1 scone
  • Calories: 350
  • Sugar: 30g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 60mg

Find it online: https://cookreel.com/easy-cinnamon-bun-scones-quick-recipe/

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