Cinnamon Oat Scones are a wonderfully delicious treat featuring simple flavors. Not too sweet and nicely soft, these scones are a great breakfast treat or afternoon snack.
Cinnamon Oat Scones
One of my favorite flavors is cinnamon. I find myself sneaking it into my baking whenever I can. It’s often not front and center, but these Cinnamon Oat Scones are a really lovely way to feature cinnamon in a quick and easy treat.
These soft, not-too-sweet scones have a nice dose of cinnamon alongside plenty of oats for some chewiness. While they’re perfectly delicious all on their own, you can add a simple, sweet glaze for a little more sweetness. The flavors are simple, but the taste is amazing.
And maybe the best part? They taste a little bit like an oatmeal cookie in scone form!
This is the kind of recipe to keep in mind for a simple breakfast treat, a brunch gathering, or just for snacking with your favorite coffee or tea. They’re just the right amount of sweet, have a nice chewiness, and aren’t too dry or tough like a lot of scones.
What You’ll Need
These Cinnamon Oat Scones are made with ingredients you’re likely to have on-hand, so you just may find yourself making them again and again!
- All-purpose flour
- Oats – Old-fashioned rolled oats work best to give these scones a hearty, chewy texture. Quick oats (substituted by volume) will work, but you’ll get quite a different texture.
- Brown sugar – Either light or dark brown sugar
- Baking powder
- Baking soda
- Salt
- Cinnamon – Feel free to increase the cinnamon for bigger cinnamon flavor!
- Butter – Make sure your butter is cold!
- Buttermilk – Out of buttermilk? Try one of these buttermilk substitutions.
- Extract – I can never decide if I like these better with vanilla or almond extract. Either is a great choice!
- Confectioners’ sugar – Be sure to sift the sugar for a smooth glaze.
- Milk
How to Make Cinnamon Oat Scones
One of the best things about these scones is how easy they are to make. Just one bowl and a few minutes of mixing, and they’re ready for the oven! And the glaze is super easy, too, only needing a small bowl and a spoon.
Prepare for baking. Heat the oven to 400°F. Line a sheet pan with parchment paper.
Combine the dry ingredients and sugar. Stir or whisk the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
Add the butter. Mix the cold butter into the flour mixture. I prefer using a pastry blender, but you can also do this with a fork or even your hands. When it’s mixed, you should see pieces of butter that are about the size of small peas.
Add the buttermilk and extract. Stir these into the dough just until everything is combined and moistened.
Shape the scones. There’s no need to roll the dough. Just shape it into a disk that’s about 7 inches in diameter. Then cut the dough into 6 wedges. Separate the wedges a bit so there’s about a half an inch of space between them. You can do all of this directly on the lined pan if you’re careful not to cut through the parchment paper.
Bake. The scones will need 15-20 minutes to bake. They’ll be golden brown when done. Place the pan on a wire rack to let the scones cool completely.
Make the glaze. Stir together the confectioners’ sugar and a tablespoon of milk. Add a little bit of milk at a time until the glaze is the consistency you want. Then drizzle the glaze over the scones before serving.
Recipe Variations and Serving Suggestions
This recipe is quite versatile, so you can easily change it up a bit. They also pair well with different spreads to add a little flavor variety after they’re baked.
- Skip the glaze for a simpler, less sweet option.
- Dust with confectioners’ sugar if you want a little extra sweetness without making the glaze.
- Can’t get enough cinnamon? Sprinkle the dough with cinnamon-sugar before baking.
- Add a handful of dried fruit or chopped nuts to the dough.
- Serve with your favorite fruit preserves or apple butter.
How to Store Cinnamon Oat Scones
These scones should keep in an airtight container for up to 3 days. For best results, store the glaze separately so the scones don’t get soggy. If you want them warmed, a short stint in the microwave should do it.
To freeze the scones, wrap them in plastic wrap, and then wrap again in aluminum foil or place in a freezer-safe bag or container. Again, I recommend storing them without the glaze. They should keep in the freezer for up to 3 months. Thaw them overnight in the refrigerator, at room temperature for a couple of hours, or in the microwave.
Cinnamon Oat Scones
These quick and easy Cinnamon Oat Scones are subtly sweet full of cinnamon and oat goodness!
Ingredients
For the scones:
- 1 & 3/4 (210g) cups all-purpose flour
- 1/2 cup (45g) old-fashioned rolled oats
- 3 tablespoons (38g) packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon*
- 1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes
- 1/2 cup (120ml) buttermilk
- 1/2 teaspoon vanilla extract or almond extract
For the glaze:
- 1/2 cup (55g) confectioners' sugar, sifted
- 1 to 2 tablespoons milk
Instructions
To make the scones:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Stir together the flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon.
- Add the butter and use a pastry blender or a fork to mix until the largest pieces of butter are about the size of small peas.
- Add the buttermilk and vanilla or almond extract, and stir just until combined.
- Gather the dough into a ball and transfer to parchment-lined pan. Gently pat the dough into a disk about 7 inches in diameter. Cut into 6 wedges and separate each wedge so that there is about half an inch between wedges.
- Bake 15 to 20 minutes, or until golden brown. Cool in pan on a wire rack.
To make the glaze:
- Stir together the confectioners' sugar and 1 tablespoon milk. Add more milk, a small amount at a time, until the glaze is the desired consistency.
- Drizzle the glaze over the scones before serving.
Notes
*For a bigger cinnamon flavor, increase the cinnamon to 1 tablespoon.
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13 Comments on “Cinnamon Oat Scones”
Mmmm these sound so delish and your pictures are always so beautiful. Pinned!
Sounds delicious! The weight measure is 1 cup… should it be 113grams?
Good catch, Lyndee! Fixed!
I made them last week for breakfast and my family loved…. quick, easy and delicious!
I’m super happy to see that you’re using metric system which is far more accurate and professional than the cups one, for sure I’ll be doing more of your recipes now that I don’t have to waste my time “converting” them to metric. Thank you very much
I’m glad you enjoyed them, Adriana! I’m working on converting all of my recipes to weight measurements, but it will definitely take a while to get them all done.
These scones are easy to make and taste wonderful. I highly recommend!
I’m glad you liked them, Denise!
These look delicious! Do you think I could substitute whole milk for the buttermilk?
Thanks, Lily! If you change to buttermilk, you’d really need to change some other things about the recipe. I would probably lean toward using a buttermilk substitute if you don’t have buttermilk. If you put 1/2 tablespoon of lemon juice in a liquid measuring cup and fill the rest of the way to 1/2 cup with regular milk, you’ll get an easy substitution. Just stir it well and let it sit for about 5 minutes before using.
while i was making the dough I lay a little handfull almonds at the bottom of the oven for toasting, and at the very end before putting the scones onto the parchmentpaper and in the oven i added the chopped almonds to the dough. these scones were SO deliscious, and the recipe was really easy to make. i also used vanilla yoghurt mixed with milk instead of buttermilk and vanillaessence because we dont have buttermilk over here. thank you for the recipe!
I’m so glad you liked them, Sandra! I love your addition of toasted almonds.
Made them this morning and wow! I used plain greek yogurt and still wonderful and the glaze is a fabulous match!
I’m so glad you enjoyed the scones, Kristi!