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Oatmeal-Cinnamon Scones

Scones made with oatmeal and flavored with cinnamon
Servings 6
Author Cookie Madness


  • 1/2 cup whole wheat pastry flour 2.25 oz
  • 1/2 cup all purpose flour 2.25 oz
  • 1 cup old fashioned oats
  • 1/8 teaspoon salt double if using unsalted butter
  • 1 tablespoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 cup dark brown sugar light brown okay
  • 4 tablespoons salted butter
  • 3/4 cup plus 2 tablespoons half & half
  • Topping:
  • 1 large egg lightly beaten
  • 3 tablespoons milk
  • Cinnamon sugar


  • Mix the flours, oats, salt, baking powder and cinnamon together thoroughly. Stir in the sugar and mix well.
  • Cut the butter in with a pastry cutter or your fingers (food processor would be okay too) until the mixture resembles small crumbs. Add the half & half and stir well. I used the full amount, but you might want to start with just 3/4 cup to make sure the dough is still firm enough to handle. Dough should be soft, but not so soft that you can’t shape it into a circle.
  • Dump though dough out onto a piece of parchment paper and shape it into an 8 inch circle a little less than an inch thick. Wetting your hands lightly very will help with this part. Score the dough into 6 triangles but don’t separate them yet. Put the circle of triangles on a plate and freeze for a few hours or until stiff. When stiff, separate the triangles and put in a freezer bag.
  • When you are ready to bake the scones, remove from the bag and set on a baking sheet. Preheat oven to 375 degrees F. Rub scones with a mixture of egg and milk if desired or just brush with some half half. You can also sprinkle the tops with cinnamon sugar if you like.
  • Bake for 20 minutes.