This easy scone recipe is little bit different. You might say it feels a little bit like it has an identity crisis. Is it a scone? Or a cinnamon bun? It\u2019s kind of both. This scone was borne out of real life struggles.<\/p>\n
Do you find yourself sometimes trying to choose between something more involved (aspirational baking, thanks to so much food-related scrolling, amiright?) and something you can make relatively quickly (reality baking)? So often, reality baking wins out<\/p>\n
If you like the idea of work smarter, not harder\u2014who doesn\u2019t!\u2014and want a bigger impact for less effort, let me introduce you to these Cinnamon Bun Scones. This recipe takes the best of scones and the best of cinnamon buns (look at that spiral!) to create an inspired treat.<\/p>\n
What\u2019s a Cinnamon Bun Scone? <\/h2>\nWell, it\u2019s a bit of both. It\u2019s a scone-like dough but you don\u2019t have any yeast to deal with. And that means you don\u2019t have to WAIT, WAIT, WAIT for dough to rise. The filling requires a few steps, and the frosting does too, but both are worth it to get that spicy-sweet swirl and a decadent-feeling drizzle over the top. In a fraction of the time and effort it takes to make traditional cinnamon buns, you can have this recipe instead.<\/p>\n
You\u2019l want this easy scone recipe on repeat for those cold mornings, the lazy afternoons, and the impromptu guests who stop by around the holidays. Or any time, really.<\/p>\n
Get more recipes like this in the Workweek Lunch Meal Prep Program with access to our meal planning tools, grocery list generator, and more.\u00a0Start a free trial today!<\/a><\/strong><\/p>\n\n![\"easy](\"https:\/\/workweeklunch.com\/wp-content\/uploads\/2020\/12\/cinnamon-roll-scones-1-1024x683.jpg\")
<\/figure>\n<\/div>\nWhat\u2019s in these Cinnamon Bun Scones?<\/h2>\nWe\u2019ve got our super basic scone recipe with butter, brown sugar, and cinnamon mixture. Then, of course, a cream cheese icing. Basically, this easy scone recipe has butter everywhere!<\/p>\n
How to Make This Easy Scone Recipe<\/h2>\nNormally, when you make scones, you cut butter into flour and then add liquid to form a shaggy dough. You pat the dough out gently and cut it into triangles with a bench knife. Or you can use a biscuit cutter in the size you want.<\/p>\n
This recipe is different, because we need layers. And in order to achieve layers, you treat the dough as you would if you were making cinnamon buns, but with a little bit of a twist to make this flaky and delicious. <\/p>\n
Form the dough into the shape of a rectangle. This way, when you fold the dough, it creates layers. This is sort of like laminating the dough<\/a>; it\u2019s used in the process of making croissants. Lamination is how croissants become layers of buttery flaky goodness. (Plus, all the butter).<\/p>\nFor this easy scone recipe, you\u2019re folding it onto itself a few times. Then, finally, you put the filling on top, and then roll the dough from the short end to the short end and boom! You\u2019ve got a log of dough you can slice, just like a cinnamon roll.<\/p>\n
\n![\"how](\"https:\/\/workweeklunch.com\/wp-content\/uploads\/2020\/12\/fold-into-layers-851x1024.png\")
<\/figure>\n<\/div>\nHow to Frost Cinnamon Bun Scones<\/h2>\nThis recipe calls for a classic cream cheese icing, but if you have a go-to way to frost cinnamon rolls, go for it. I highly recommend storing the icing on the side until eating these scones, unless you plan on making them for a crowd or eating them all in one day.<\/p>\n
Tips about making and storing the frosting<\/h2>\nThis frosting can last in the fridge for 7 days in a jar or other airtight container. You can also freeze most frosting, although we haven\u2019t tried it with this particular recipe. You\u2019ll need to let it come to room temperature either in the fridge, defrosting slowly, or covered on the countertop for a couple of hours. But the fridge is generally the best bet because it\u2019s a controlled environment. <\/p>\n
A note on my icing photographed below: I accidentally added too much liquid (I made mine with milk) to it, so it\u2019s more like a drippy drizzle or glaze. But please do take it more slowly, adding one tablespoon of milk at a time, than I did, in order to achieve the consistency you want. <\/p>\n
Related: Best Tips For Intuitive Eating During The Holidays<\/a><\/strong><\/h3>\n\n![\"filling](\"https:\/\/workweeklunch.com\/wp-content\/uploads\/2020\/12\/cinna-scones-2-1024x1024.jpg\")
<\/figure>\n<\/div>\nHow to adapt and customize this easy scone recipe<\/h2>\nIf you\u2019re gluten-free,<\/strong> use a blend of flours you trust. All-purpose GF flour works well for me! If your GF flour doesn\u2019t have xantham gum, you\u2019ll need to add 1\/2 a teaspoon for 2 cups of flour.<\/p>\nIf you\u2019re vegan,<\/strong>\u00a0throw in a flax egg which you make by combining a tablespoon of flax or chia seeds with 3 tablespoons of water. Swap the butter for a plant-based butter (the dough) and vegan cream cheese for the frosting.<\/p>\nIf you\u2019re dairy-free<\/strong>, use oil and nondairy milk to substitute for heavy cream. Use 2\/3 cup rice or soy milk combined with 1\/3 cup olive oil or melted dairy-free margarine. \u00a0<\/p>\nChange the flavor!<\/strong> Use a little bit of coffee extract or a teaspoon or two of cooled fresh coffee to make the frosting like a coffee cinnamon roll scone.<\/p>\nMix up the flour!<\/strong> Swap out 1\/4 cup of the all-purpose flour for whole wheat or white whole wheat flour. Notice how that affects the dough\u2019s consistency; you might need a little more liquid, but the recipe will work. <\/p>\nWe like to use alternative flours sometimes because we get bored, but the general rule of thumb is to swap out a small proportion of all-purpose for a different flour, observe, and see how it goes.<\/p>\n
Related: Breakfast Ideas: Our Master List of Go-To Meals<\/a><\/strong><\/h3>\n\n![\"easy](\"https:\/\/workweeklunch.com\/wp-content\/uploads\/2020\/12\/cinnamon-roll-scones-2-1024x683.jpg\")
<\/figure>\n<\/div>\nHow to store these easy cinnamon bun scones<\/h2>\nI recommend storing these in an airtight container on the counter for up to 3 days, then transferring them to the fridge (again, if there are any left!). If you want, leave some of them unfrosted and add that when you\u2019re about to serve. We like to toast the scones before doing this. To pull this off, store the frosting separately in the fridge and let it come to room temperature; don\u2019t attempt to heat it up. You don\u2019t want hot frosting on a freshly toasted scone as it will become the literal definition of a hot mess<\/em>! <\/p>\nJust a word to the wise: These scones won\u2019t really keep their crunch, especially if you don\u2019t have a toaster oven\/stick them in the oven for a minute, but they\u2019re still good! And they\u2019ll still keep just fine. <\/p>\n
Happy prepping!<\/p>\n
<\/figure>\n<\/div>\nWhat\u2019s in these Cinnamon Bun Scones?<\/h2>\nWe\u2019ve got our super basic scone recipe with butter, brown sugar, and cinnamon mixture. Then, of course, a cream cheese icing. Basically, this easy scone recipe has butter everywhere!<\/p>\n
How to Make This Easy Scone Recipe<\/h2>\nNormally, when you make scones, you cut butter into flour and then add liquid to form a shaggy dough. You pat the dough out gently and cut it into triangles with a bench knife. Or you can use a biscuit cutter in the size you want.<\/p>\n
This recipe is different, because we need layers. And in order to achieve layers, you treat the dough as you would if you were making cinnamon buns, but with a little bit of a twist to make this flaky and delicious. <\/p>\n
Form the dough into the shape of a rectangle. This way, when you fold the dough, it creates layers. This is sort of like laminating the dough<\/a>; it\u2019s used in the process of making croissants. Lamination is how croissants become layers of buttery flaky goodness. (Plus, all the butter).<\/p>\nFor this easy scone recipe, you\u2019re folding it onto itself a few times. Then, finally, you put the filling on top, and then roll the dough from the short end to the short end and boom! You\u2019ve got a log of dough you can slice, just like a cinnamon roll.<\/p>\n
\n<\/figure>\n<\/div>\nHow to Frost Cinnamon Bun Scones<\/h2>\nThis recipe calls for a classic cream cheese icing, but if you have a go-to way to frost cinnamon rolls, go for it. I highly recommend storing the icing on the side until eating these scones, unless you plan on making them for a crowd or eating them all in one day.<\/p>\n
Tips about making and storing the frosting<\/h2>\nThis frosting can last in the fridge for 7 days in a jar or other airtight container. You can also freeze most frosting, although we haven\u2019t tried it with this particular recipe. You\u2019ll need to let it come to room temperature either in the fridge, defrosting slowly, or covered on the countertop for a couple of hours. But the fridge is generally the best bet because it\u2019s a controlled environment. <\/p>\n
A note on my icing photographed below: I accidentally added too much liquid (I made mine with milk) to it, so it\u2019s more like a drippy drizzle or glaze. But please do take it more slowly, adding one tablespoon of milk at a time, than I did, in order to achieve the consistency you want. <\/p>\n
Related: Best Tips For Intuitive Eating During The Holidays<\/a><\/strong><\/h3>\n\n<\/figure>\n<\/div>\nHow to adapt and customize this easy scone recipe<\/h2>\nIf you\u2019re gluten-free,<\/strong> use a blend of flours you trust. All-purpose GF flour works well for me! If your GF flour doesn\u2019t have xantham gum, you\u2019ll need to add 1\/2 a teaspoon for 2 cups of flour.<\/p>\nIf you\u2019re vegan,<\/strong>\u00a0throw in a flax egg which you make by combining a tablespoon of flax or chia seeds with 3 tablespoons of water. Swap the butter for a plant-based butter (the dough) and vegan cream cheese for the frosting.<\/p>\nIf you\u2019re dairy-free<\/strong>, use oil and nondairy milk to substitute for heavy cream. Use 2\/3 cup rice or soy milk combined with 1\/3 cup olive oil or melted dairy-free margarine. \u00a0<\/p>\nChange the flavor!<\/strong> Use a little bit of coffee extract or a teaspoon or two of cooled fresh coffee to make the frosting like a coffee cinnamon roll scone.<\/p>\nMix up the flour!<\/strong> Swap out 1\/4 cup of the all-purpose flour for whole wheat or white whole wheat flour. Notice how that affects the dough\u2019s consistency; you might need a little more liquid, but the recipe will work. <\/p>\nWe like to use alternative flours sometimes because we get bored, but the general rule of thumb is to swap out a small proportion of all-purpose for a different flour, observe, and see how it goes.<\/p>\n
Related: Breakfast Ideas: Our Master List of Go-To Meals<\/a><\/strong><\/h3>\n\n<\/figure>\n<\/div>\nHow to store these easy cinnamon bun scones<\/h2>\nI recommend storing these in an airtight container on the counter for up to 3 days, then transferring them to the fridge (again, if there are any left!). If you want, leave some of them unfrosted and add that when you\u2019re about to serve. We like to toast the scones before doing this. To pull this off, store the frosting separately in the fridge and let it come to room temperature; don\u2019t attempt to heat it up. You don\u2019t want hot frosting on a freshly toasted scone as it will become the literal definition of a hot mess<\/em>! <\/p>\nJust a word to the wise: These scones won\u2019t really keep their crunch, especially if you don\u2019t have a toaster oven\/stick them in the oven for a minute, but they\u2019re still good! And they\u2019ll still keep just fine. <\/p>\n
Happy prepping!<\/p>\n
Normally, when you make scones, you cut butter into flour and then add liquid to form a shaggy dough. You pat the dough out gently and cut it into triangles with a bench knife. Or you can use a biscuit cutter in the size you want.<\/p>\n
This recipe is different, because we need layers. And in order to achieve layers, you treat the dough as you would if you were making cinnamon buns, but with a little bit of a twist to make this flaky and delicious. <\/p>\n
Form the dough into the shape of a rectangle. This way, when you fold the dough, it creates layers. This is sort of like laminating the dough<\/a>; it\u2019s used in the process of making croissants. Lamination is how croissants become layers of buttery flaky goodness. (Plus, all the butter).<\/p>\n For this easy scone recipe, you\u2019re folding it onto itself a few times. Then, finally, you put the filling on top, and then roll the dough from the short end to the short end and boom! You\u2019ve got a log of dough you can slice, just like a cinnamon roll.<\/p>\n This recipe calls for a classic cream cheese icing, but if you have a go-to way to frost cinnamon rolls, go for it. I highly recommend storing the icing on the side until eating these scones, unless you plan on making them for a crowd or eating them all in one day.<\/p>\n This frosting can last in the fridge for 7 days in a jar or other airtight container. You can also freeze most frosting, although we haven\u2019t tried it with this particular recipe. You\u2019ll need to let it come to room temperature either in the fridge, defrosting slowly, or covered on the countertop for a couple of hours. But the fridge is generally the best bet because it\u2019s a controlled environment. <\/p>\n A note on my icing photographed below: I accidentally added too much liquid (I made mine with milk) to it, so it\u2019s more like a drippy drizzle or glaze. But please do take it more slowly, adding one tablespoon of milk at a time, than I did, in order to achieve the consistency you want. <\/p>\n If you\u2019re gluten-free,<\/strong> use a blend of flours you trust. All-purpose GF flour works well for me! If your GF flour doesn\u2019t have xantham gum, you\u2019ll need to add 1\/2 a teaspoon for 2 cups of flour.<\/p>\n If you\u2019re vegan,<\/strong>\u00a0throw in a flax egg which you make by combining a tablespoon of flax or chia seeds with 3 tablespoons of water. Swap the butter for a plant-based butter (the dough) and vegan cream cheese for the frosting.<\/p>\n If you\u2019re dairy-free<\/strong>, use oil and nondairy milk to substitute for heavy cream. Use 2\/3 cup rice or soy milk combined with 1\/3 cup olive oil or melted dairy-free margarine. \u00a0<\/p>\n Change the flavor!<\/strong> Use a little bit of coffee extract or a teaspoon or two of cooled fresh coffee to make the frosting like a coffee cinnamon roll scone.<\/p>\n Mix up the flour!<\/strong> Swap out 1\/4 cup of the all-purpose flour for whole wheat or white whole wheat flour. Notice how that affects the dough\u2019s consistency; you might need a little more liquid, but the recipe will work. <\/p>\n We like to use alternative flours sometimes because we get bored, but the general rule of thumb is to swap out a small proportion of all-purpose for a different flour, observe, and see how it goes.<\/p>\n I recommend storing these in an airtight container on the counter for up to 3 days, then transferring them to the fridge (again, if there are any left!). If you want, leave some of them unfrosted and add that when you\u2019re about to serve. We like to toast the scones before doing this. To pull this off, store the frosting separately in the fridge and let it come to room temperature; don\u2019t attempt to heat it up. You don\u2019t want hot frosting on a freshly toasted scone as it will become the literal definition of a hot mess<\/em>! <\/p>\n Just a word to the wise: These scones won\u2019t really keep their crunch, especially if you don\u2019t have a toaster oven\/stick them in the oven for a minute, but they\u2019re still good! And they\u2019ll still keep just fine. <\/p>\n Happy prepping!<\/p>\n<\/figure>\n<\/div>\nHow to Frost Cinnamon Bun Scones<\/h2>\n
Tips about making and storing the frosting<\/h2>\n
Related: Best Tips For Intuitive Eating During The Holidays<\/a><\/strong><\/h3>\n
<\/figure>\n<\/div>\nHow to adapt and customize this easy scone recipe<\/h2>\n
Related: Breakfast Ideas: Our Master List of Go-To Meals<\/a><\/strong><\/h3>\n
<\/figure>\n<\/div>\nHow to store these easy cinnamon bun scones<\/h2>\n
![\"\"](\"https:\/\/workweeklunch.com\/wp-content\/uploads\/2020\/12\/cinnamon-roll-scone-feature-320x321.jpg\")