Cinnamon Oat Scones

It’s a gray and rainy day here in South Florida.  Which is amazing to me after the two beautiful days we had this weekend.  I have taken two days off from work and I’m spending it with the girls at home.  We were hoping for nice weather, but rain it is.  So what do we do?  Well, after a busy morning the girls took their nap….which means it was my time to cook/bake.  I spent most of their 2 and half hour nap time busy in the kitchen.  And what came of the time spent cooking are these yummy Cinnamon Oat Scones.  I’m a big lover of cinnamon.  Not sure really, but if there is a way I will add it to a recipe.  You should see my spice drawer too.  It’s very common to see two jars of cinnamon in my drawer.  After all, I would hate it if I was ever out of it.  I have learned this lesson a couple times so I stock my drawer well. 

These scones are really easy to make and would be great as a breakfast treat or with your afternoon tea (or coffee).  The best part is I used all whole grains in the recipe and you would never know it.  I also put 2 Tbsp ground flax seed into the scones, but I left that out of the recipe below.  You could always add it in if you prefer.  Also, if you don’t have white whole wheat flour you can use regular all-purpose flour.  Now for the cinnamon chips, they are not something you can easily find at your grocery store.  I found mine at King Arthur Flour.  One of my favorites places to find great stuff for cooking and baking.  The cinnamon chips really make these scones what they are.  You could probably try toffee chips or maybe butterscotch chips too?  I haven’t tried these so let me know if you try them.  But also do me the favor and try one time making them with the cinnamon chips at King Arthur.  You can also buy 2 or more 16 oz. bags and pay only $5.75 each.  I’ve used these in muffins too and they are great! 

Cinnamon Oat Scones

Print Recipe

1 cup white whole wheat flour

3/4 cup old-fashion rolled oats

1/3 cup oat bran

1/4 cup firmly packed light brown sugar

1 Tbsp baking powder

1 tsp ground cinnamon

1/4 tsp salt

6 Tbsp cold unsalted butter, cut into cubes

2/3 cup half-and-half or whole milk

2/3 cup mini cinnamon chips

For Topping:

1 Tbsp whole milk or half-and-half

2 Tbsp rolled oats

1 Tbsp light brown sugar

1/2 tsp cinnamon

2 Tbsp mini cinnamon chips

Instructions:

In a bowl, stir together the flour, rolled oats, oat bran, brown sugar, baking powder, cinnamon, and salt.  Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of peas.  Pour the half-and-half over the dry ingredients and mix with a rubber spatula until the dry ingredients are moistened.  Stir in mini cinnamon chips into the batter.

Turn the dough out onto a lightly floured work surface and press together gently until the dough clings together in a ball.  Pat out into a round about 1/2 inch thick and 6 1/2 inches in diameter.  Cut the round into 6 wedges.  A pizza cutter works great to cut out the wedges.  Place the wedges 1 inch apart on a parchment lined baking sheet.

To top the wedges, brush them with the milk and sprinkle evenly with the cinnamon mixture.  Press down on the topping slightly once all wedges have been coated. 

Bake until golden brown, about 13 to 15 minutes.  Transfer to a wire rack to cool slightly.  Serve warm.  Store in a airtight container at room temperature for up to 3 days.  The scones can also be frozen and reheated.