Cinnamon Bun Drop Scones: Easy Glazed Pecan Recipe

Cinnamon bun drop scones give you everything people love about a warm cinnamon roll, minus the rolling, cutting and rising. You stir the dough, fold in a buttery cinnamon-brown-sugar swirl and chopped pecans, scoop twelve craggy mounds onto a baking sheet, and drizzle them with vanilla glaze while they are still warm. From bowl to oven takes about 15 minutes, and they are ready to eat in under an hour, which makes them an easy Saturday-morning bake to serve with coffee.

Why You’ll Like These Cinnamon Bun Drop Scones

• No rolling or shaping. The dough is scooped straight onto the pan, so the uneven edges bake up crisp and golden.
• Real cinnamon swirl. A paste of brown sugar, cinnamon and melted butter is folded in lightly, leaving dark ribbons through every scone.
• Soft inside, crisp outside. Cold butter and a hot oven give you a tender crumb with browned, crunchy edges.
• Makes 12. Enough for a table of people, and they freeze well.

Cinnamon Bun Drop Scones Recipe

Prep time: 15 minutes | Bake time: 15 to 18 minutes | Total time: about 45 minutes with cooling | Makes: 12 scones

Ingredients for the Scones

• 2 1/2 cups (315 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1/2 cup (113 g) cold unsalted butter, cut into small cubes
• 3/4 cup (180 ml) cold buttermilk, whole milk or heavy cream
• 1 large egg, cold
• 2 teaspoons vanilla extract
• 1/2 cup (60 g) chopped pecans

Ingredients for the Cinnamon Swirl

• 1/3 cup (70 g) packed light or dark brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons (28 g) unsalted butter, melted

Ingredients for the Glaze and Topping

• 1 cup (120 g) powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup (30 g) chopped pecans, for the top

Instructions

1. Heat the oven and prep the pan. Set a rack in the middle and heat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
2. Make the swirl. In a small bowl, stir together the brown sugar, cinnamon and melted butter until it forms a thick, sandy paste. Set it aside.
3. Mix the dry ingredients. In a large bowl, whisk the flour, granulated sugar, baking powder and salt.
4. Cut in the butter. Add the cold butter cubes and press them into the flour with your fingertips or a pastry cutter until the pieces are about the size of peas, with a few larger flakes. Work quickly so the butter stays cold.
5. Add the wet ingredients. Whisk the buttermilk, egg and vanilla in a measuring cup. Pour it over the flour mixture and stir with a spatula just until the dough comes together. It will be thick, shaggy and a little sticky. Fold in the 1/2 cup of pecans.
6. Fold in the swirl. Drop the cinnamon mixture over the dough in spoonfuls. Fold the dough over itself only 3 to 4 times, so you see distinct streaks of cinnamon. Stirring more than that blends the swirl into the dough and you lose the ribbons.



7. Scoop the scones. Use a large spoon or a 1/3-cup scoop to drop 12 mounds onto the lined baking sheet, spacing them about 2 inches (5 cm) apart. Leave the tops rough and uneven; those edges turn crisp in the oven.
8. Bake. Bake for 15 to 18 minutes, until the tops are golden and the edges are browned. A toothpick in the center of a scone should come out with no wet dough, though it may show a smear of melted cinnamon sugar.
9. Cool slightly. Let the scones rest on the pan for 10 minutes. They should be warm, not hot, when you glaze them.
10. Glaze. Whisk the powdered sugar, 2 tablespoons of milk, the vanilla and the salt until smooth. Add more milk, a teaspoon at a time, until it drizzles off the whisk in a thick ribbon. Spoon it over the scones and scatter the remaining 1/4 cup pecans on top before the glaze sets.

Tips for Tender Drop Scones

• Keep everything cold. Cold butter, milk and egg make steam in the oven, and that steam gives you a lighter crumb. If your kitchen is warm, chill the cubed butter for 10 minutes first.
• Measure the flour carefully. Spoon it into the measuring cup and level it off, or use a scale. Packed flour makes dry, heavy scones.
• Do not overmix. Stop stirring when no dry flour is visible. A few lumps are fine.
• Check the dough. It should hold a mound when scooped. If it spreads flat, stir in 1 or 2 tablespoons of flour. If it is too dry to come together, add 1 tablespoon of milk.
• Toast the pecans first (optional). Five minutes in a dry skillet over medium heat deepens their flavor. Let them cool before adding them to the dough.
• Glaze when warm, not hot. Hot scones melt the glaze into a thin, see-through coating. Slightly cooled scones hold thicker white streaks.

Storage, Freezing and Reheating

Storing

Keep leftover scones in an airtight container at room temperature for up to 2 days. Place parchment between layers so the glaze does not stick. For longer storage, refrigerate them for up to 4 days, though the texture is best when warmed back up.

Freezing

For unglazed scones, let them cool fully, then freeze them on a tray until firm. Move them to a freezer bag and store for up to 3 months. You can also freeze the unbaked, scooped dough on the tray, transfer the frozen mounds to a bag, and bake straight from frozen at 400°F (200°C) for 18 to 22 minutes.

Reheating

Warm unglazed or glazed scones on a baking sheet in a 325°F (160°C) oven for 8 to 10 minutes, until the centers are soft again and the edges are crisp. A microwave works in a pinch: 10 to 15 seconds is enough, but the edges will soften.

Cinnamon Bun Drop Scone Variations

• Cream cheese glaze. Beat 2 ounces (55 g) softened cream cheese with 3/4 cup (90 g) powdered sugar, 1 to 2 tablespoons milk and the vanilla for a tangy, thicker topping.
• Nut-free. Leave out the pecans, or swap in raisins or currants, about 1/2 cup (75 g).
• Walnuts or almonds. Use the same amount of chopped walnuts or sliced almonds in place of pecans.
• Maple glaze. Replace 1 tablespoon of the milk in the glaze with pure maple syrup.
• Extra cinnamon. Increase the cinnamon in the swirl to 1 tablespoon if you like a stronger spice flavor.
• Brown butter. Melt and brown the swirl butter until it smells nutty, then let it cool slightly before mixing it with the sugar and cinnamon.

Frequently Asked Questions

What is the difference between a drop scone and a regular scone?

A regular scone dough is firm enough to pat out and cut into wedges or rounds. Drop scone dough contains a bit more liquid, so you scoop it with a spoon and skip the shaping. The result is a more rustic scone with crisp, craggy edges.

Can I make these without buttermilk?

Yes. Whole milk and heavy cream both work. Cream gives the richest scone, milk gives a slightly lighter one, and buttermilk adds a mild tang. If you only have regular milk, stir in 2 teaspoons of lemon juice or white vinegar and let it sit for 5 minutes for a quick substitute.

Can I prepare the dough ahead of time?

You can mix and scoop the dough, cover the tray, and refrigerate it for up to 12 hours before baking. Bake it straight from the fridge and add 1 to 2 minutes to the time. Baking powder starts working once it meets the liquid, so do not hold the dough longer than that.

Why did my cinnamon swirl melt out and burn on the pan?

Some sugar will melt and caramelize at the edges, and that is normal. A parchment sheet or silicone mat makes cleanup easy. To keep leaks to a minimum, fold the swirl in gently, and do not leave large pools of cinnamon paste on the outside of the scoops.