Monday, December 14, 2015
Oatmeal Cinnamon Scone Recipe
Have you ever made scones? I've wanted to try making them for years but I've always thought I couldn't make a proper scone. Like maybe the Queen of England would somehow see them and tell me they were not worthy of being called scones.
Thankfully I got over that and have made several different kinds of scones, and they are all quite tasty! In fact, I love a yummy warm scone with jam or butter on a cold winter morning. There is something quite comforting to me to be able to have a warm treat before I go about my day, and these Oatmeal Cinnamon Scones are just the thing to have for that.
This recipe is quite simple and only requires basic ingredients that most cooks have on hand in their refrigerators and cupboards. They are marvelous to eat when they first come out of the oven, and almost as good when reheated in the microwave.
Add a little jam and butter, and you have a yummy treat for breakfast or brunch. One even the Queen might approve of.
Recipe for Cinnamon Oatmeal Scones
1 1/2 cups all-purpose flour
3/4 cup oats
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter
1/2 cup milk
1 tablespoon butter, melted
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Preheat oven to 375 degrees. Lightly grease cookie sheet with baking spray. In a medium bowl, mix flour, oats, brown sugar, baking powder, salt, and 1/2 teaspoon cinnamon. With pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. Add milk all at once, stir just until dry ingredients are moistened.
On floured work surface, gently knead dough 5 or 6 times. Place on cookie sheet, press into 6-inch round, about 1 inch thick. Brush top with melted butter.
In a small bowl, mix granulated sugar and 1/4 teaspoon cinnamon. Sprinkle over top. Cut into 8 wedges, separate slightly.
Bake 20-25 minutes, or until golden brown. Serve warm.
Makes 8 scones.
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