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Oatmeal Cinnamon Scones

Oatmeal Cinnamon Scones recipe image
This International breakfast features Oatmeal, Salt, Flour, Butter, cut into 1/2-inch. It delivers smooth, comforting richness. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 601.9
Dietary: Vegetarian
Description
This International breakfast features Oatmeal, Salt, Flour, Butter, cut into 1/2-inch. It delivers smooth, comforting richness. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/4 cup Oatmeal
  • 1 teaspoon Salt
  • 1 3/4 cup Flour
  • 6 tablespoon Butter, cut into 1/2-inch
Directions
  1. 1
    cubes 1/4 c Sugar 1 ts Cinnamon 1/2 c Buttermilk OR: 1/2 c
  2. 2
    Cream OR: 1/2 c Milk 1/4 c Brown sugar, packed 1 lg Egg, beaten 1 1/2 ts Baking powder (dbl acting) 2 ts Vanilla extract 1 ts Baking soda 1/8 ts Grated orange zest Position rack in the center of the oven and
  3. 3
    preheat to 375 degrees.
  4. 4
    Into a large bowl, sift the flour, sugars, baking powder, baking soda, and salt.
  5. 5
    Add oatmeal & mix together.
  6. 6
    Distribute the butter cubes over the flour mixture.
  7. 7
    Using your fingertips, quickly rub the butter cutes into the flour mixture, until the mixture resembles coarse meal.
  8. 8
    In a medium bowl, stir together the buttermilk, egg, vanilla, & zest.
  9. 9
    Add the liquid mixture to the flour mixture.
  10. 10
    With a large rubber spatula, using as few strokes as possible,
  11. 11
    stir gently until the dough is moistened and begins to cling together.
  12. 12
    Handling the dough as little as possible, stir until all the ingredients are completely combined.
  13. 13
    Using a 1/3-c.
  14. 14
    measuring cup, drop the dough onto an ungreased baking sheet, leaving at least 1-inch between the scones.
  15. 15
    Bake 16 to 18 minutes, until the scones are golden brown.
  16. 16
    Cool the scones on the baking sheet set on a wire rack for 5 minutes.
  17. 17
    Using a mental spatula, transfer the scones to the wire rack and cool completely.
  18. 18
    Serve warm or store completely cooled scones in an airtight container at room temperature

Nutrition Facts

Servings 6

Amount Per Serving
Calories 601.9kcal
% Daily Value *
Total Fat 20.3g32%
Saturated Fat 11.9g60%
Cholesterol 48.4mg17%
Sodium 5022.1mg210%
Total Carbohydrate 89.7g30%
Dietary Fiber 4.4g18%
Sugars 0.3g
Protein 13.2g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 12inch, baking, breakfast, butter, cinnamon, cut, flour, international, oatmeal, salt, scones, title, vegetarian
Read it online: https://www.chefs-mate.com/recipe/oatmeal-cinnamon-scones/