Cinnamon Oat Scones
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.
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. They taste a little bit like an oatmeal cookie in scone form.
The simple glaze adds a nice bit of extra sweetness, but the scones are also really good without it. For something a little different, try skipping the glaze and serving with your favorite preserves or maybe something a little different like apple butter.
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.
And, of course, 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! Add to that the fact that they’re made with ingredients you’re likely to have on-hand, and you just may find yourself making them again and again.
More Oat Scone Recipes
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Cinnamon Oat Scones
Yield: 6 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
These quick and easy Cinnamon Oat Scones are subtly sweet full of cinnamon and oat goodness!
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
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.
*For a bigger cinnamon flavor, increase the cinnamon to 1 tablespoon.