Cinnamon Roll Oat Scones Recipes

SCOTTISH OAT SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
• Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

GIANT CINNAMON ROLL SCONE

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat.
• Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the cubed butter, then pinch and press the butter into the flour until the mixture resembles coarse sand.
• Make a well in the center of the sandy mixture and add the heavy cream and vanilla. Toss and fold until it comes together to form a loose dough.
• Dust your work surface with flour and turn the dough out onto it. Gently knead the dough two or three times to bring it together. Use your hands to press the dough into a 5-by-14-inch rectangle with a long side facing you. Imagine the dough divided vertically into three equal sections, like a standard sheet of paper folded to fit into an envelope. Carefully lift the section on the right and fold it over the center section. Lift the section on the left and fold it over the other two layers. When you look at your dough from the front, you should see three distinct layers. Turn the little dough package so that one of the folded edges is facing you.
• Use your hands to press the layered dough back down into a long rectangle similar in size to the first one you made, flouring your work surface and dough as needed.
• Make the filling: In a small bowl, whisk together the melted butter, brown sugar and cinnamon. Drizzle the filling on top of the dough and spread it out using a spoon or silicone spatula to fully cover the top surface of the dough.
• Cut the dough lengthwise into four equal strips. Pick up a strip and transfer it to the prepared baking sheet, filling-side up. Roll it up tightly, then stand it up on one of its flat sides in the center of the sheet. Pick up another strip, and wrap that strip, filling-side in, around the standing coil starting where the first coil left off. Repeat with the two remaining strips. Gently push the circle of coiled dough down to adhere the strips together and flatten the dough to about 9 inches in diameter. Cover and chill the dough for at least 30 minutes, or up to overnight.
• Position a rack in the center of the oven and heat the oven to 350 degrees. Cut the chilled roll into 8 wedges, leaving the cut pieces together in a circle instead of pulling them apart.
• Bake, rotating the pan halfway through, until the scones have puffed and browned around the edges, 20 to 24 minutes.
• Transfer the sheet to a rack to cool for 20 to 30 minutes before carefully moving the warm scones onto a cutting board or serving platter. (If you don't let them cool first, they will fall apart when you try to move them.) Using a knife, gently slice to separate the 8 individual scones, but don't pull them apart.
• Make the glaze: In a small bowl or glass measuring cup, whisk together the confectioners' sugar and vanilla with enough milk until the glaze is spreadable. Drizzle it over the scones and serve.

EASY CINNAMON CHIP SCONES

Steps:

• Place 3/4 cup butter into the freezer for 1 hour. Cut into cubes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl using a whisk. Cut in very cold cubed butter with a pastry blender or using your fingers until you get coarse crumbs.
• Create a well in the flour mixture; add buttermilk and stir gently until dough is just moistened. Fold in cinnamon chips.
• Turn dough out onto a lightly floured surface. Knead gently until dough is no longer sticky, 10 to 12 times, and divide in half. Pat or roll each portion gently into a 7-inch circle. Brush melted butter over circles. Sprinkle each with 1 tablespoon sugar. Cut each circle into 6 wedges. Separate and place scones on an ungreased baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 13 minutes. Serve warm.

CINNAMON SCONES

Steps:

• Heat the oven to 400 F.
• In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
• Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
• Add the whisked egg and vanilla extract. Do not stir yet.
• With minimal stirring, mix in just enough milk, buttermilk or half-and-half to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
• Turn the dough out onto a heavily floured cutting board.
• Knead the dough slightly. When it is done, it should be easy to handle and smooth.
• Gently pat the dough into two (1-inch thick) discs.
• Cut each disc into 6 pieces.
• Transfer the scones to a buttered or parchment-lined baking sheet and bake in the heated oven for 15 to 20 minutes or until lightly golden. Optional: Turn pan halfway through baking.
• Cool on the baking sheet.

CINNAMON BUN SCONES

Steps:

• Heat oven to 425°F.
• Spray a cookie sheet with cooking spray.
• In food processor, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well.
• Cut butter into 5-6 pieces, add to food processor, and pulse until butter is size of small peas--do not over pulse.
• Transfer dry mixture to larger bowl.
• In small bowl, combine milk, egg and vanilla; blend well.
• Add wet ingredients to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
• In another small bowl, combine remaining 2 tablespoons granulated sugar with the pecans 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 11-15 minutes or until golden brown. Remove to wire rack; cool 5 minutes.***.
• Glaze:.
• In small bowl, combine confectioners' sugar, grated orange zest and enough orange juice or milk for desired consistency; mix until smooth.
• Drizzle over top of warm scones.
• Serve warm.
• ***When I make these, I have 9 scones and it takes 18 minutes to bake them in my oven.

OATMEAL SCONES

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.

CINNAMON ROLL SCONES

Steps:

• Preheat oven to 425 degrees F. Prepare a baking sheet by spraying with cooking spray or using a silicone liner.
• In large bowl, combing flour, oatmeal, 1/4 cup sugar, baking powder and salt.
• Cut in cold, cubed butter with 2 knives or with hands until mixture resembles coarse crumbs.
• In separate bowl, combine milk, egg and vanilla and blend well.
• Add wet ingredients into the dry and stir just until moistened.
• Mix cinnamon and remaining 2 tablespoons sugar. Sprinkle evenly over the dough and gently stir in to the dough. DON'T mix completely!! You want the cinnamon-sugar to be swirled in the dough.
• Drop dough by 1/4 cupfuls 2 inches apart on prepared baking sheet.
• Bake 11-13 minutes or until golden brown. Remove to wire rack and cool for 5 minutes before glazing.
• In small bowl, mix powdered sugar, vanilla and milk until desired consistency is reached.
• Drizzle over tops of warmed scones.

CINNAMON ROLL OAT SCONES

Steps:

• 1. For the dough: Whisk together flour, oats, 1/3 cup brown sugar, baking powder & 1 teaspoon cinnamon.
• 2. Cut in cubed butter until the mixture is pea-sized pieces. Stir in pecans. Add cream; stir until flour is incorporated.
• 3. Turn dough onto floured parchment paper. Lightly sprinkle with more flour; top with second piece of parchment. Gently roll into 10-inch square.
• 4. For the filling: Combine softened butter, brown sugar and cinnamon to form a paste.
• 5. Spread paste onto dough.
• 6. Roll dough, jelly roll-style, into a log and cover with plastic wrap. Freeze 15 minutes.
• 7. Preheat oven to 400.
• 8. Slice dough into 6 slices. Place in jumbo muffin tin.
• 9. Bake 20-25 minutes until golden.
• 10. Enjoy!