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The Ultimate Cinnamon Bun Scones with Brown Butter Glaze

Two fluffy cinnamon bun scones topped with thick, dripping vanilla glaze sitting on a light plate.
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Combine the flaky texture of a scone with the sweet, spiced swirl of a cinnamon bun in this easy-to-follow recipe. This pastry delivers comforting, homemade flavor perfect for breakfast or a sweet treat.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1/4 cup packed light brown sugar (for filling)
  • 1 tablespoon ground cinnamon (for filling)
  • 2 tablespoons unsalted butter, melted (for filling)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or heavy cream (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1 tablespoon unsalted butter, melted (for glaze topping)

Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter pieces into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a separate small bowl, whisk together the 3/4 cup heavy cream and the egg. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined; do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle, about 1 inch thick.
  6. In a small bowl, mix the brown sugar, cinnamon, and 2 tablespoons of melted butter until a thick paste forms.
  7. Spread the cinnamon mixture evenly over the surface of the dough rectangle.
  8. Starting from one long edge, tightly roll the dough into a log. Pinch the seam closed.
  9. Slice the log into 8 equal rounds. Place the rounds cut-side up on the prepared baking sheet, leaving about 1 inch between them.
  10. Brush the tops lightly with a little extra heavy cream.
  11. Bake for 15 to 18 minutes, or until the tops are golden brown. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. While cooling, prepare the glaze: Whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, a half teaspoon at a time, if the glaze is too thick.
  13. Drizzle the simple glaze over the cooled scones. For extra flavor, drizzle the 1 tablespoon of melted butter over the glaze before it sets.

Notes

  • For the flakiest scones, keep your butter as cold as possible when mixing it into the flour.
  • If you prefer a richer glaze, substitute the milk in the glaze with softened cream cheese for a cream cheese frosting texture.
  • To achieve a soft, gooey center similar to a cinnamon roll, slightly underbake the scones by 1-2 minutes.

Nutrition

Find it online: https://cookingbycarla.com/cinnamon-bun-scones-recipe-tutorial/