Best 5 Cinnamon Oatmeal Scones Recipes

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Indulge in the irresistible flavors of cinnamon oatmeal scones, a delightful treat that combines the wholesome goodness of oats with the warm, inviting aroma of cinnamon. These delectable scones are perfect for a cozy breakfast or an afternoon snack, offering a symphony of textures and flavors that will tantalize your taste buds. With three variations to choose from – classic, with raisins, and with streusel topping – these scones cater to diverse preferences and guarantee a delightful experience with every bite.

Let's cook with our recipes!

CINNAMON-RAISIN OATMEAL SCONES



Cinnamon-Raisin Oatmeal Scones image

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

1 1/2 cups rolled oats (4 1/2 ounces) or 1 1/2 cups quick oats
1/4 cup milk
1/4 cup heavy cream
1 large egg
1 1/2 cups all-purpose flour (7 1/2 ounces)
1/4 teaspoon ground cinnamon
1/3 cup granulated sugar (2 1/4 ounces)
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
1/2 cup raisins
1 tablespoon sugar, for sprinkling

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.

CINNAMON-RAISIN OATMEAL SCONES



CINNAMON-RAISIN OATMEAL SCONES image

Categories     Cake     Breakfast     Bake

Yield 8 scones

Number Of Ingredients 12

1 1/2 cups rolled oats (4 1/2 ounces) or quick oats
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1/4 teaspoon ground cinnamon
1/3 cup granulated sugar (2 1/4 ounces)
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons unsalted butter , cold, cut into 1/2-inch cubes
1/2 cup raisins
1 tablespoon granulated sugar for sprinkling

Steps:

  • 1. 1. 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. 2. 2. Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing. 3. 3. 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. 4. 4. 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.

CINNAMON OATMEAL SCONES RECIPE - (4.1/5)



Cinnamon Oatmeal Scones Recipe - (4.1/5) image

Provided by carvalhohm

Number Of Ingredients 11

1 1/2 cups flour (substitute 1/2 whole wheat flour if you like)
3/4 cups rolled oats
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoons salt
1/2 teaspoons cinnamon
1/2 cup butter
1/2 cup milk
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon cinnamon

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.

OATMEAL CINNAMON SCONES VEGAN



Oatmeal Cinnamon Scones Vegan image

Make and share this Oatmeal Cinnamon Scones Vegan recipe from Food.com.

Provided by fallenrunner

Categories     Scones

Time 30m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 10

1/2 cup margarine (vegan) or 1/2 cup Crisco
1 1/4 cups whole wheat pastry flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup old fashioned oats
1/3 cup raisins (optional)
1/3 cup vanilla-flavored soymilk or 1/3 cup plain soymilk

Steps:

  • reheat oven to 375°F.
  • Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins.
  • Add soy milk and mix gently until a soft dough begins to cling together.
  • Turn dough out onto a floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet.
  • Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center.
  • Makes 8 scones.
  • Substitute any other dried fruit you wish: cranberries, chopped dates or apricots, blueberries, cherries, dried apples or pears. Add 1/2 cup chopped nuts of your choice if you wish.
  • Just before baking, sprinkle scone wedges with granulated sugar for a sweeter taste. You may also increase the brown sugar to 1/2 cup if you wish.

Nutrition Facts : Calories 239.4, Fat 12.3, SaturatedFat 2.1, Sodium 407.3, Carbohydrate 29.8, Fiber 3.4, Sugar 9, Protein 4.3

OATMEAL CINNAMON SCONES



Oatmeal Cinnamon Scones image

Make and share this Oatmeal Cinnamon Scones recipe from Food.com.

Provided by Galley Wench

Categories     Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/2 cups oatmeal
1 cup chopped pecans
3/4 cup craisins (dried cranberries)
1 tablespoon orange zest
1/4 cup whole milk
1/4 cup heavy cream
1 egg
1/3 cup honey
2 teaspoons baking powder
1 teaspoon cinnamon
1 1/2-2 cups all-purpose flour
1/2 teaspoon salt
5/8 cup butter (10 Tablespoons)
2 tablespoons whole milk
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

Steps:

  • Preheat Oven 375 degrees.
  • Spread oatmeal on baking sheet and place on center rack of oven and toast for 4 minutes.
  • Stir and add pecans to mixture and toast an additional 3-5 minutes, careful not to over toast the pecans.
  • Remove from oven and allow to cool.
  • Set oven temperature to 425 degrees.
  • Remove 2 Tablespoons oatmeal and set aside for dusting counter.
  • Wipe out baking sheet and line with parchment paper.
  • In small bowl combine, milk, cream, honey and egg.
  • To food processor mix together 1 1/2 cups flour, baking powder, cinnamon and salt.
  • Sprinkle butter over top and process until resembles cornmeal.
  • Transfer mixture to bowl and stir in the oats, pecans, orange zest and craisins.
  • Stir in milk mixture and knead in bowl until forms a large ball.
  • To reserved oatmeal add 2 tablespoons of flour and sprinkle counter with 1/2 of the mixture.
  • Turn dough out on counter and dust top with remaining toasted oatmeal mixture.
  • Lightly knead mixture and form into a circle approximately 1 inch thick (7-8 inches in diameter).
  • Cut dough into 8 wedges and place each wedge on prepared baking sheet.
  • Brush tops of each wedge with milk and dust with sugar and cinnamon.
  • Bake at 425 degrees until golden brown, approximately 12-15 minutes.
  • Remove to pastry rack and allow to cool 10-15 minutes before serving.

Nutrition Facts : Calories 498.8, Fat 29.3, SaturatedFat 12.3, Cholesterol 75.9, Sodium 356.5, Carbohydrate 55.6, Fiber 4.4, Sugar 23.6, Protein 7.6

Tips:

  • Prepare Mise en Place: Measure and gather all ingredients before starting to ensure a smooth baking process.
  • Use Quality Ingredients: Opt for fresh, high-quality ingredients, especially the cinnamon, oats, and butter, to enhance the flavor of the scones.
  • Work Quickly and Gently: Handle the dough with a light touch and avoid overworking it to maintain the tender texture of the scones.
  • Chill the Dough: Chilling the dough before baking helps develop the flavor and prevent the scones from spreading excessively.
  • Control the Baking Time: Bake the scones for the specified time to achieve the desired texture and golden brown color.
  • Serve Warm or at Room Temperature: Cinnamon oatmeal scones are best enjoyed when served warm or at room temperature, allowing the flavors to shine.

Conclusion:

These delectable cinnamon oatmeal scones offer a delightful blend of flavors and textures, making them a perfect addition to any breakfast or brunch menu. With their tender interiors and crispy exteriors, these scones are sure to be a hit. By following the simple steps and tips provided in this recipe, you can easily create these irresistible treats in the comfort of your own kitchen. Experiment with different toppings, such as a drizzle of honey or a sprinkle of dried fruit, to add your personal touch and elevate the overall experience. Enjoy these homemade cinnamon oatmeal scones with your loved ones, creating memorable moments over a delicious and wholesome breakfast or snack.

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