Oatmeal Cinnamon Scones
Submitted by pradon
Oatmeal cinnamon scones with chewy oats, brown sugar warmth, and a whisper of orange zest. Drop scones with a tender crumb that lands somewhere between oatmeal cookie and buttermilk biscuit.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
30 minThese scones split the difference between an oatmeal cookie and a buttermilk biscuit. Rolled oats bring chew, both brown and white sugar give layered sweetness, and warm cinnamon plus a tiny hit of orange zest pull the flavors together. The orange is barely there (just a pinch), but it brightens everything else like a squeeze of lemon brightens a stew.
The directions emphasize minimal handling, and that’s the difference between tender and tough scones. Once the buttermilk-egg mixture hits the dry ingredients, stir with a rubber spatula using as few strokes as possible. Overmixed scones develop gluten and turn dense; undermixed ones stay light and biscuit-tender.
Dropping the dough in ⅓-cup mounds onto an ungreased sheet skips the rolling and cutting, which means even less handling. The mounds bake into rustic-topped scones with crisp golden edges and soft, oat-flecked centers. They come out chewy, lightly sweet, and exactly right with a cup of coffee.
Pro Tips
- Use old-fashioned rolled oats, not quick oats. Quick oats turn mealy and disappear into the dough; rolled oats keep their chew and visual texture.
- Cube the butter cold and rub it in with fingertips fast. Body heat softens the butter quickly, and warm butter means greasy scones instead of flaky ones.
- Use the rubber spatula (not a wooden spoon or your hands) for the final mix. It folds the dough together with the fewest strokes.
- Leave at least an inch between drops on the pan. The mounds spread slightly and crowded scones bake into one big mass.
Variations
- Add ½ cup raisins, dried cranberries, or chopped dates with the oats.
- Stir in 2 tablespoons toasted chopped pecans or walnuts for extra crunch.
- Sprinkle the tops with cinnamon sugar before baking for a glittery, crackly crust.
Ingredients
Directions
Position rack in the center of the oven and preheat to 375℉ (190℃).
Into a large bowl, sift the flour, sugars, baking powder, baking soda, and salt.
Add oatmeal and mix together.
Distribute the butter cubes over the flour mixture.
Using your fingertips, quickly rub the butter cutes into the flour mixture, until the mixture resembles coarse meal.
In a medium bowl, stir together the buttermilk, egg, vanilla, and zest.
Add the liquid mixture to the flour mixture.
With a large rubber spatula, using as few strokes as possible, stir gently until the dough is moistened and begins to cling together.
Handling the dough as little as possible, stir until all the ingredients are completely combined.
Using a ⅓ cup measuring cup, drop the dough onto an ungreased baking sheet, leaving at least 1-inch between the scones.
Bake 16 to 18 minutes, until the scones are golden brown.
Cool the scones on the baking sheet set on a wire rack for 5 minutes.
Using a metal spatula, transfer the scones to the wire rack and cool completely.
Serve warm or store completely cooled scones in an airtight container at room temperature.
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