Always looking for different treats for breakfast, I found the recipe for these cinnamon scones awhile back. I’m spoiled by Starbucks cinnamon scones and found this recipe to almost be a clone of them. Unfortunately, they’ve changed their recipe or distributor for the scones, but fortunately I have this recipe!
These scones are tender and the addition of oatmeal gives them a great texture (and for a minute I feel like I’m eating something healthy….). This is one of my favorite recipes and it gives the house a wonderful homey aroma while baking. One day I’ll add miniature cinnamon chips to them. That would be terrific!
**** excellent! Tender, cinnamony, outstanding for breakfast with coffee.
- 2 cups all-purpose flour
- 1 cup oatmeal (Quick or Old Fashioned, uncooked)
- 10 tablespoons granulated sugar , divided
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons butter or margarine , chilled and cut into pieces
- 3/4 cup milk
- 1 egg , lightly beaten
- 1 teaspoon vanilla
- 1/2 cup toasted , chopped pecans (optional)
- 2 teaspoons ground cinnamon
- 3/4 cup powdered sugar
- 3 teaspoons orange juice or milk , or as needed
Heat oven to 425 °. Spray cookie sheet with cooking spray.
In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender until mixture resembles coarse crumbs.
In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are just moistened.
In small bowl, combine remaining granulated sugar with the pecans (optional) and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
Bake 11 to 13 minutes or until golden brown. Remove to wire rack and cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.
Tips and Stuff:
I mix the butter into the flour mixture with my hands, just long enough to blend without melting the butter from my hand warmth.
I use parchment paper on the cookie sheet and shape the scone dough into triangles, just because I like them that way.
I also make them a little bigger than called for, usually 1/2 Cup of dough per scone. These are great to freeze for later!