Best Cinnamon Oat Scones Recipes

APPLE AND OAT SCONES WITH CINNAMON AND NUTMEG

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.

WHOLE WHEAT OAT CINNAMON CHIP SCONES

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients in a large bowl.
• Add cinnamon chips.
• In a separate bowl whisk together wet ingredients.
• Add wet ingredients to dry ingredients (do not over mix).
• Spoon into a greased scone pan.
• Bake for about 30-35 minutes or until lightly browned.

CINNAMON-OAT SCONES (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper. In large bowl, stir milk and egg white until blended. Stir in muffin mix and 1/2 cup oats (dough will be sticky).
• On cookie sheet, shape dough into 8-inch round, about 1/2 inch thick, using floured fingers. Break up any lumps in streusel (from muffin mix); mix streusel and 2 tablespoons oats. Sprinkle streusel mixture over dough. Cut dough into 8 wedges; separate wedges slightly.
• Bake 25 to 35 minutes or until golden brown. Serve warm.

APPLE AND OAT SCONES WITH CINNAMON AND NUTMEG

Steps:

• PREHEAT OVEN TO 400 DEGREES
• WHISK TOGETHER FLOUR, OATS, BROWN SUGAR, CINNAMON, NUTMEG, BAKING POWDER, BAKING SODA AND SALT. CUT IN BUTTER WITH PASTRY BLENDER.
• ADD APPLES AND BUTTERMILK AND STIR UNTIL DOUGH FORMS. TURN DOUGH OUT ONTO LIGHTLY FLOURED SURFACE AND PAT DOUGH INTO A 6 X 8 RECTANGLE. CUT INTO 12 2X2 INCH SQUARES WITH A FLOURED KNIVE.
• PLACE SCONES ON PARCHMENT LINED BAKING SHEET. BRUSH THEM WITH BUTTERMILK AND THEN SPRINKLE WITH OATS AND TURBINADO SUGAR.

CINNAMON-OAT SCONES

Steps:

• Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper. In large bowl, stir whipping cream and egg until blended. Stir in muffin mix and 1/2 cup oats (dough will be sticky).
• On cookie sheet, shape dough into 8-inch round, about 1/2 inch thick, using floured fingers. Break up any lumps in streusel (from muffin mix); mix streusel and 2 tablespoons oats. Sprinkle streusel mixture over dough. Cut dough into 8 wedges; separate wedges slightly.
• Bake 25 to 35 minutes or until golden brown. Serve warm.

APPLE CINNAMON OAT SCONES

Steps:

• Preheat oven to 375 degrees Fahrenheit and place rack in center of oven. Line a baking sheet with parchment paper and set aside. In a large bowl whisk together the flour, granulated sugar, salt, baking powder, and baking soda. Add the butter and cut it into the flour until it resembles coarse crumbs. Add the oats, dried apples, and cinnamon. Mix until combined. Stir in the buttermilk and mix just until dough comes together. Add additional buttermilk if necessary. Transfer to a lightly floured surface and knead 4-5 times then pat or roll the dough into a circle about 7 inches wide and 1.5 inches thick. Cut this circle into 8 triangular sections and transfer to the baking sheet. Mix the egg and milk in a small bowl and brush over the tops of the scones. Sprinkle with coarse sugar. Bake 15-18 minutes or until lightly browned and a toothpick inserted in the middle of a scone comes out clean. Transfer to a wire rack to cool.

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!

CINNAMON-OAT SCONES (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper. In large bowl, stir milk and egg white until blended. Stir in muffin mix and 1/2 cup oats (dough will be sticky).
• On cookie sheet, shape dough into 8-inch round, about 1/2 inch thick, using floured fingers. Break up any lumps in streusel (from muffin mix); mix streusel and 2 tablespoons oats. Sprinkle streusel mixture over dough. Cut dough into 8 wedges; separate wedges slightly.
• Bake 25 to 35 minutes or until golden brown. Serve warm.

CINNAMON-OAT SCONES

Steps:

• Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper. In large bowl, stir whipping cream and egg until blended. Stir in muffin mix and 1/2 cup oats (dough will be sticky).
• On cookie sheet, shape dough into 8-inch round, about 1/2 inch thick, using floured fingers. Break up any lumps in streusel (from muffin mix); mix streusel and 2 tablespoons oats. Sprinkle streusel mixture over dough. Cut dough into 8 wedges; separate wedges slightly.
• Bake 25 to 35 minutes or until golden brown. Serve warm.