Scones--they evoke imagery of having an English tea on floral patterned, Victorian, furniture and talking about the "Queen Mum". (Who...I...suppose...is this Queen's mom? Yes?).
In my never-ending quest to make more new and delicious breakfast foods (because I have a hard time eating normal, quick, breakfasts for some reason), I decided it was time for scones to make an appearance. And these looked like such a yummy way to introduce myself to them! Brown sugar-yum. Cinnamon-yum. Oats-I'm a fan. Whole wheat-woo hoo! Admittedly, I had a smidgen of a hard time with these. The dough was so wet I wasn't really able to separate/move them to the baking sheets without causing most of the scones to become horribly misshapen. I'm unsure how to solve this issue/what I did wrong. Perhaps I should have put more flour in. However, since this was my first foray into scones, I thought perhaps they were supposed to be that way? But if they are...how in heaven's name can you get them to the baking sheet/separate them from each other after cutting? All my scone making friends-I'd love any feed-back!
Anyway, technical issues aside-these tasted phenomenal! Satisfying, hearty from the wheat and oats, and with just the right amount of sweetness. Definitely one of my favorite things I've made for breakfast...honestly I even ate some as snacks because I had such a hard time keeping myself away from these. They really are so delicious! I suggest you give these a try, they make morning times happy :).
Brown Sugar Cinnamon Oat Scones
Slightly adapted from The Girl in the Little Red Kitchen's "Cinnamon Oat Scones"
- 2 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup light brown sugar
- 1/2 tsp. baking soda
- 2 1/2 tsp. baking powder
- 3/4 tsp. kosher salt
- 2 1/2 tsp. ground cinnamon
- Optional-pinch of nutmeg
- 1 1/2 sticks of butter, cubed
- 1 cup oats
- 1 1/2 cups buttermilk
- 1 tsp. vanilla extract
- 1/4 cup buttermilk, for brushing
- 1/4 cup oats
- 1/4 cup brown sugar
- 1/2 tsp. ground cinnamon
- Preheat oven to 425 degrees.
- In a large bowl mix flours, sugar, baking soda and baking powder, salt, cinnamon, and nutmeg (if using).
- Cut butter into the dry ingredients using a pastry cutter or your hands, until it has the consistency of sand.
- Stir in oats.
- Create a well in the center of the bowl and pour in the vanilla extract and gradually mix in the milk (may not need all of it).
- Do not knead. Turn the dough onto a lightly floured surface, gather it together, and pat it into a 1/2 in. thick rectangle. The dough will be sticky--but not so much that you cannot move the cut scones.
- Cut down the center horizontally, then make 4 vertical cuts (resulting in 8 squares). Cut each square on the diagonal to result in 16 scones.
- Transfer to a parchment lined baking sheet and brush the tops with the 1/4 cup of buttermilk.
- Mix the oats, cinnamon, and sugar for the topping and sprinkle over each scone, evenly.
- Bake 14 minutes, until lightly browned.