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Cinnamon Oat Scones

Very good recipe for oatmeal scones
Prep Time20 mins
Cook Time14 mins
Total Time34 mins
Servings: 8
Author: Cookie Madness


  • 1 1/2 cups oats old fashioned oats
  • 1 1/2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 10 tablespoons cold unsalted butter cut into 10 chunks
  • 1/4 cup whole milk
  • 1/4 cup heavy cream
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup raisins optional or use a different add-in such as chocolate chips, dried apples, cranberries, pecans, cinnamon chips, etc.


  • Preheat oven to 375 degrees F.Toast the oats. Spread them on a cookie sheet and bake at 375 degrees F for 8-10 minutes or until they are fragrant. Remove from heat and let cool. Set aside 2 tablespoons of oats to use as scone topping.
  • Raise oven heat to 450 degrees F.
  • In a food processor, combine the flour, sugar, baking powder, salt and cinnamon. Pulse 4 times to mix. Add butter chunks to flour mixture and pulse until mixture is the size of small peas.
  • In a mixing bowl, whisk together the egg, cream, milk, and vanilla. Spoon out 1 tablespoon and set aside. You will use this for brushing tops.
  • Add the flour mixture and the oats to cream mixture and stir until almost mixed. Add the raisins (if using) and continue mixing just until mixture comes together in a ball.
  • On a lightly floured surface, shape the ball into a 7 inch circle (about 1 inch thick). With a floured knife, cut into 6 or 8 wedges, and place wedges 2 inches apart on a non-stick or parchment lined baking sheet.
  • Brush with reserved cream mixture and sprinkle with reserved oats and if desired, some sparkling sugar and extra cinnamon. Bake 12-14 minutes (Check at 10), rotating pan halfway through.