Iced Cinnamon Bun Scones Recipes

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CINNAMON BUN ICING



Cinnamon Bun Icing image

Really good icing for cinnamon buns. This recipes makes enough to cover 20 large rolls. You may want to divide it if you don't need so much.

Provided by ASILMARIE

Categories     Desserts     Frostings and Icings

Time 10m

Yield 20

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
½ cup margarine, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 tablespoon milk

Steps:

  • In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar and milk. Beat until creamy.

Nutrition Facts : Calories 153.3 calories, Carbohydrate 19.1 g, Cholesterol 12.4 mg, Fat 8.4 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 86.2 mg, Sugar 18.6 g

ICED CINNAMON BUN SCONES



Iced Cinnamon Bun Scones image

Make and share this Iced Cinnamon Bun Scones recipe from Food.com.

Provided by gailanng

Categories     Scones

Time 50m

Yield 8 scones

Number Of Ingredients 14

2/3 cup light brown sugar
2 tablespoons unsalted butter, softened
1/2 cup cold unsalted butter, cut into 1/2-inch dice
1 1/4 teaspoons cinnamon, divided
3 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup heavy cream
1 large egg
1 teaspoon pure vanilla extract
1/4 cup cream cheese, softened
1 teaspoon fresh lemon juice
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 425°. Line a large, heavy baking sheet with parchment paper. In a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form. Transfer the mixture to a bowl.
  • In the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. Add the cold diced butter and pulse until the mixture resembles small peas. Transfer the mixture to a large bowl and make a well in the center.
  • Add the cream, egg and vanilla to the well and stir to combine. Using a wooden spoon, gradually stir in the flour mixture until a firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
  • Lightly dust a work surface with flour. Turn the dough out onto it and knead 3 times. Pat or roll the dough into an 8-inch round, about 1 inch thick. Cut into 8 individual wedges, then transfer the scones to the baking sheet and refrigerate for 20-30 minutes (may be frozen and and baked directly from the freezer). Bake for 18 to 20 minutes or until browned. Let cool slightly on the sheet, then transfer to a wire rack.
  • In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners' sugar until smooth. (Note: If the icing is too thick, add about 1 tablespoon milk). Spread the icing over the warm scones.

Nutrition Facts : Calories 656.3, Fat 28.9, SaturatedFat 17.6, Cholesterol 110.1, Sodium 333.8, Carbohydrate 94, Fiber 1.5, Sugar 56, Protein 6.9

CINNAMON BUN SCONES



Cinnamon Bun Scones image

Easy to make, moist and flavorful! My husband loves these. He says they taste like a cinnamon roll and I say that they are MUCH easier and quicker to make than cinnamon rolls. Try them! This is one of the ultimate comfort foods, in my opinion.

Provided by Juenessa

Categories     Scones

Time 40m

Yield 9-12 scones

Number Of Ingredients 15

2 cups all-purpose flour (I use 1/2 whole wheat and 1/2 white)
1 cup rolled oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter or 8 tablespoons margarine, chilled and cut into pieces
3/4 cup milk
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans
2 teaspoons ground cinnamon
3/4 cup confectioners' sugar
3 -4 teaspoons orange juice or 3 -4 teaspoons milk
1 -2 teaspoon orange zest, grated

Steps:

  • Heat oven to 425°F.
  • Spray a cookie sheet with cooking spray.
  • In food processor, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well.
  • Cut butter into 5-6 pieces, add to food processor, and pulse until butter is size of small peas--do not over pulse.
  • Transfer dry mixture to larger bowl.
  • In small bowl, combine milk, egg and vanilla; blend well.
  • Add wet ingredients to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
  • In another small bowl, combine remaining 2 tablespoons granulated sugar with the pecans 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 11-15 minutes or until golden brown. Remove to wire rack; cool 5 minutes.***.
  • Glaze:.
  • In small bowl, combine confectioners' sugar, grated orange zest and enough orange juice or milk for desired consistency; mix until smooth.
  • Drizzle over top of warm scones.
  • Serve warm.
  • ***When I make these, I have 9 scones and it takes 18 minutes to bake them in my oven.

Nutrition Facts : Calories 364.8, Fat 16.8, SaturatedFat 7.6, Cholesterol 53.5, Sodium 206, Carbohydrate 48.4, Fiber 2.5, Sugar 18.8, Protein 6.4

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