CINNAMON OATMEAL SCONES RECIPE - (4.1/5)
Provided by carvalhohm
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Combine flour, oats, brown sugar, baking powder, salt, and cinnamon. With a pastry blender cut in the butter until crumbly. Add milk to mixture and stir just until dry ingredients are moistened. On a floured surface knead dough 5 to 6 times. Place on a greased cookie sheet and press into a 6-inch-round circle about 1-inch thick. Cut into 8 wedges (leave it in a circle). Place into preheated oven for 20 to 30 minutes or until just brown. Drizzle with Cinnamon Icing while warm.
CINNAMON-RAISIN OATMEAL SCONES
I was looking for a scone with a little more healthy to it - more than just white flour... and into my inbox came this recipe from Cooks Illustrated - delish!! You can sub half & half for the heavy cream.
Provided by Katzen
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
- Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
- Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
- Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
OATMEAL SCONES
Pecans and oatmeal take center stage in these tender treats from Margaret Wilson. "They are delicious with jam or marmalade," says the Hemet, California reader. "I also like them with sharp cheddar cheese or a dab of relish at supper."
Provided by Taste of Home
Time 40m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.
Nutrition Facts :
APPLE AND OAT SCONES WITH CINNAMON AND NUTMEG
These scones are light yet hearty. Fresh apple keeps them moist, buttermilk contributes tenderness, and oats add a pleasantly toothsome texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.
- Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.
OATMEAL-CURRANT SCONES
These scones are a bit lighter than most because they contain milk and not cream. They also contain nutritious, fiber-rich oatmeal. If you want to add a touch of sophistication to these scones, replace the orange juice with orange flavored liqueur. Serve warm with butter and jam.
Provided by Alison
Categories Bread Quick Bread Recipes Scone Recipes
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
- In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
- Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
- Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.
- Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 35.2 g, Cholesterol 32.1 mg, Fat 12.8 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 296.5 mg, Sugar 9.8 g
CINNAMON OATMEAL
Make and share this Cinnamon Oatmeal recipe from Food.com.
Provided by naturefood
Categories Breakfast
Time 6m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 5
Steps:
- Microwave oats and milk for 2 minutes or until mixture is cooked to desired consistency.
- Add honey cinnamon and salt.
- Stir and enjoy!
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