Easy Oatmeal and Cinnamon Scones
I have been making these scones since Home Economics class in High School. Healthy whole grains, less sugar and butter than scones purchased at the bakery. Enjoy with morning coffee or afternoon tea. We like to pop in the toaster oven on the second day for a fresh texture.
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 ½ cups large flake oats
- ½ cup sugar
- 1 tbsp baking powder
- ¼ tsp baking powder
- 5 tbsps cold unsalted butter
- 1 egg
- ⅘ cup milk approximately – see instructions below
- 1 tbsp cinnamon & sugar mixture
- ½ cup craisins or other dried fruit
- Preheat oven to 375° and line a large baking sheet with parchment paper.
- In a large bowl stir together dry ingredients with a whisk.
- Cut butter into the dry ingredients with 2 knives or a pastry blender until all bits are smaller than pea size.
- In a liquid measuring cup whisk egg with a fork. To the same cup add enough milk to make a cup of liquid.
- Stir in milk mixture and dried fruit if desired.
- Using a muffin scoop create mounds of dough onto the prepared baking sheet. Alternatively roll out dough onto a lightly floured surface and cut into hearts or rounds 2-3 cm thick.
- Sprinkle scones with a sugar and cinnamon mixture and bake for approximately 15 min until scones are lightly browned.
- Keep extra in a container on the counter for a few day and warm in a toaster oven after the first day for a fresh texture.