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

Ingredients:

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

Topping:

1 tablespoon butter, melted
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Directions:

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.

Melt In Your Mouth Chocolate Chip Scones

When I say these scones are melt in your mouth delicious, I'm not kidding. I've never made scones before because they seemed like a lot of trouble, and some of the ones I have eaten in bakeries have tended to be dry.

But my family and I love baked goods in the mornings, especially on the weekends when we have more time to enjoy them. So I decided to give these Chocolate Chip Scones a try, and I'm so glad I did.

I don't know if it made any difference, but I made the dough and then let it set overnight in the refrigerator, instead of just an hour. It's simple to roll it out into a narrow rectangle, and then cut it free-hand into triangles. The dough could also be used to make other kinds of scones, and I'm thinking that cranberries and walnuts would be delicious together, too.

I can see myself bringing these to a friends' house to enjoy with coffee soon. And wouldn't it be nice to bring them to your child's teacher as a thank you for all their hard work? These are just so yummy, and so worth the time it takes to make them. They are also wonderful when they are reheated in the microwave the next day, with a little butter.

Recipe for Chocolate Chip Scones

Ingredients:

3 cups all-purpose flour
1 tablespoon baking powder
2 sticks unsalted butter, room temperature
1/4 cup plus 2 tablespoons sugar
3 eggs
1/3 cup plain low-fat yogurt
3/4 cup

Directions:

Preheat oven to 350 degrees.

Whisk together flour and baking powder in a medium sized bowl.

In the bowl of a stand mixer, beat the butter until creamy. Add sugar and beat 3 minutes on high until pale and fluffy.

Add eggs one at a time, mixing well after each addition.

Slowly add the flour and baking powder mixture into the egg mixture, blending well.

Then add yogurt, again mixing until blended. Fold in chocolate chips until blended throughout the dough.

Refrigerate for at least 1 hour. (This recipe may be made in advance and refrigerated overnight.)

When ready to bake, on a floured surface, roll dough out in a rectangle shape, 1/2 inch thick and 4 inches wide. With a knife, cut the dough into triangles. Bake for 18-20 minutes.