This photo/recipe got 'way layed' in My Pictures, and when I saw it, I gulped cause they'd been overlooked!
Let me tell you what...these are worth turning your oven on for!!
Wonderful! Amazing! Perfect! Cinnamon-y!
If you like cinnamon, you're gonna love these. I also love the ease of making them - just mix them up in the food processor for perfect texture!
They were easy too. Cinnamon chips gives them the perfect spicy flavor.
Thanks so much to Kitty of Kitty's Kozy Kitchen for sharing this with us at Weekend Potluck several months ago.
Oh I must make these again soon!
OATMEAL CINNAMON SCONES
1 - 1/2 c. flour
1 -1/2 c. rolled oats
1/3 c. white or light brown sugar
1 TB. baking powder
1 tsp. salt
1 stick unsalted butter
(if I use salted butter, I omit salt)
1 c. cinnamon chips or raisins
1 c. milk
1 Tb. sparkling sugar mixed with 1/4 tsp. cinnamon
NOTE: There aren't any eggs in this recipe.
Set rack in the middle of the oven & preheat oven to 450*.
Combine the dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse 5 times at 1-second intervals.
Cut the butter into 12 pieces, add to the bowl & pulse until the mixture looks like fine meal...about a dozen times.
Add cinnamon chips & milk; pulse 3-4 times to form a very soft dough.
Drop the dough, by large spoonfuls, onto cookie sheets that have been lined with foil or parchment paper, dividing evenly into 12 large scones.
Brush the tops with a little milk & sprinkle with the sugar-cinnamon mixture. Freeze for 30 minutes, (a trick Kitty learned from King Arthur Flour, which helps for a higher rise). Bake 12-15 minutes, or until they are golden. Do not over bake as they will be dry.
Freeze any extra scones. When ready to enjoy again - thaw and reheat in a 350 degree oven for several minutes.
1 -1/2 c. rolled oats
1/3 c. white or light brown sugar
1 TB. baking powder
1 tsp. salt
1 stick unsalted butter
(if I use salted butter, I omit salt)
1 c. cinnamon chips or raisins
1 c. milk
1 Tb. sparkling sugar mixed with 1/4 tsp. cinnamon
NOTE: There aren't any eggs in this recipe.
Set rack in the middle of the oven & preheat oven to 450*.
Combine the dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse 5 times at 1-second intervals.
Cut the butter into 12 pieces, add to the bowl & pulse until the mixture looks like fine meal...about a dozen times.
Add cinnamon chips & milk; pulse 3-4 times to form a very soft dough.
Drop the dough, by large spoonfuls, onto cookie sheets that have been lined with foil or parchment paper, dividing evenly into 12 large scones.
Brush the tops with a little milk & sprinkle with the sugar-cinnamon mixture. Freeze for 30 minutes, (a trick Kitty learned from King Arthur Flour, which helps for a higher rise). Bake 12-15 minutes, or until they are golden. Do not over bake as they will be dry.
Freeze any extra scones. When ready to enjoy again - thaw and reheat in a 350 degree oven for several minutes.
You might also like this recipe for
Cinnamon Roll Baked Oatmeal Cups
or
Paula Deen's Pineapple Upside Down Biscuits
Cinnamon Roll Baked Oatmeal Cups
or
Paula Deen's Pineapple Upside Down Biscuits
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