Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Cinnamon Bun Scones

Every now and then we get sweet emails which include a recipe for us to try. This is one of those. Sara U. sent me the idea for Cinnamon Bun Scones and though I have made quick doughs into cinnamon rolls...I had never thought of folding the dough over to cut them into scone shapes. Thank you Sara for the inspiration for this recipe. I am giving you the method for making these scones using a food processor. You can easily make it without a food processor by using a pastry cutter to cut your butter into the dry ingredients and then adding in the liquid and combining until the flour bits are blended in.
  • 2/3 cup brown sugar
  • 3 tablespoons very soft butter
  • 1 teaspoon cinnamon
  1. Mix ingredients together to form soft crumbs and set aside.
  • 3 cups flour
  • 1/2 teaspoons cinnamon
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla
  1. Preheat the oven to 375 F.
  2. Combine the dry ingredients together in the food processor bowl.
  3. Cube the cold butter into 1/2 inch cubes and add to the food processor bowl and pulse until the butter looks like oatmeal.
  4. While the food processor is pulsing, add the buttermilk and the egg and vanilla and pulse just until the mixture holds together.
  5. Turn the dough onto a floured surface, pat into a 6 X 12 rectangle and sprinkle lightly with flour.
  6. Use a rolling pin to roll into a rectangle that is about 1/2 inch thick.
  7. Sprinkle the soft cinnamon, sugar butter crumbs evenly over the surface and fold the the rectangle into thirds so that you have a long rectangle.
  8. Use a sharp knife to cut into triangles and place them on a baking sheet which is covered with parchment paper.
  9. Bake about 15 minutes.
  • 1/4 cup cream cheese
  • 2 cups confectioners/icing sugar
  • a bit of milk to develop into a spreading consistency
  1. Combine the icing while the scones are baking and spread over each scone and serve the scones warm.
To freeze the leftover scones, place them on a cookie sheet to freeze and once frozen, place in a sealable freezer bag. To reheat, pop in the microwave for about 30 seconds.


  1. Oh - those look delicious! Hope you have some in the freezer for when you get home :).

  2. Could you sprinkle raisins over the mixture before folding rectangle?

  3. Oh my gooey goodness - two of the best tastes together in one! A must try!

  4. Your blog always makes me hungry! Could it be all the scrumptious food. Nah.. now I gotta find a snack for some odd reason. :)

  5. Just finished making them! They smell so good. I used a pastry cutter - no food processor. I didn't have parchment, so just greased a pan and really enjoyed scraping up the bits of butter/brown sugar that stuck! :)
    I don't care much for the cream cheese icing, so just made a regular butter icing.
    Got 12 out of the batch. Going to share one with my son (4) right now!

  6. I'm pinning this to try soon. What a terrific idea!

  7. Just made these this morning, they are delicious!

  8. Amazing! I made them to take to our Easter sunrise breakfast, and couldn't resist trying one right away. I substituted spelt flour as my husband and son have a sensitivity to wheat. Turned out great. (Dough was a bit soft so I'll add more flour next time.) Wonderful recipe I'll definitely make again.

  9. How many does this recipe make?

    1. It has been awhile since I have made them. Seeing them now has reminded me and I'll make them again soon. I believe it was about 10 - 12.


Note: Only a member of this blog may post a comment.