Always looking for different treats for breakfast, I found the recipe for these Cinnamon Scones with Orange Glaze awhile back. I’m spoiled by Starbucks cinnamon scones and find this recipe to almost be a clone of them.
Unfortunately, they’ve changed their recipe or distributor for the scones, so they’re just not the same. But fortunately, I have this fantastic similar recipe and don’t have to drive through the big SB. Most importantly, I don’t have to pay Starbucks for them!
These scones are tender and the addition of oatmeal gives them a great texture (and for a minute I feel like I’m eating something healthy). They’re wonderfully delicious and addictive.
I make them kind of big, but you can make them whatever size you want. The deep cinnamon flavor is amazing and the tangy orange glaze complements the scone perfectly. They’re hearty and quite the treat with your favorite hot tea or coffee in the morning.
Cinnamon Scones with Orange Glaze is one of my favorite recipes and it gives the house a wonderful homey aroma while baking.
If you can find mini cinnamon chips, that would be a great addition to them. Then they would be perfect!
I hope you’ll try these. They’re really one of the best scones I’ve had, and I’m quite the scone connoisseur if I may say so.
Looking for more great scone recipes? Some of the best ones are here on my blog:
- 2 cups all-purpose flour
- 1 cup oatmeal, (Quick or Old Fashioned, uncooked)
- 10 tablespoons granulated sugar, divided
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons butter or margarine, chilled and cut into pieces
- 3/4 cup milk
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup toasted, chopped pecans (optional)
- 2 teaspoons ground cinnamon
- 3/4 cup powdered sugar
- 3 teaspoons orange juice or milk, or as needed
- Heat oven to 425 °. Spray cookie sheet with cooking spray.
- In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender until mixture resembles coarse crumbs.
- In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are just moistened.
- In small bowl, combine remaining granulated sugar with the pecans (optional) and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
- Bake 11 to 13 minutes or until golden brown. Remove to wire rack and cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.
Tips and Stuff:
I mix the butter into the flour mixture with my hands, just long enough to blend without melting the butter from my hand warmth.
I use parchment paper on the cookie sheet and shape the scone dough into triangles, just because I like them that way.
I also make them a little bigger than called for, usually 1/2 Cup of dough per scone. These are great to freeze for later!
Nutrition Information:Yield: 10 Serving Size: 1 scone
Amount Per Serving: Calories: 392Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 47mgSodium: 362mgCarbohydrates: 55gFiber: 2gSugar: 24gProtein: 7g
Nutrition Values are Approximate