Oatmeal Cinnamon Scones
Oatmeal Cinnamon Scones recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
oatmeal
|
|
| 1 | teaspoon |
salt
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 6 | tablespoons |
butter
cut into 1/2-inch cubes |
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
buttermilk
or cream or milk |
|
| ¼ | cup |
brown sugar
packed |
*
|
| 1 | large |
eggs
beaten |
|
| 1 ½ | teaspoons |
baking powder
(dbl acting) |
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
oatmeal
|
|
| 5 | ml |
salt
|
|
| 414 | ml |
all-purpose flour
|
|
| 9E+1 | ml |
butter
cut into 1/2-inch cubes |
|
| 59 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
buttermilk
or cream or milk |
|
| 59 | ml |
brown sugar
packed |
*
|
| 1 | large |
eggs
beaten |
|
| 7.5 | ml |
baking powder
(dbl acting) |
|
| 1E+1 | ml |
vanilla extract
|
|
| 5 | ml |
baking soda
|
|
| 0.6 | ml |
orange zest
grated |
|
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.
