Get the Recipe:
Cinnamon Oat Scones
These soft, lightly sweet Cinnamon Oat Scones are full of cozy flavor and simple charm. With warm cinnamon and hearty oats, they’re perfect for breakfast, brunch, or an afternoon coffee break. Add a quick glaze for a little extra sweetness, or enjoy them just as they are!
Ingredients
For the scones:
- 1 ¾ cups (210 g) all-purpose flour
- ½ cup (45 g) old-fashioned rolled oats
- 3 tablespoons (38 g) firmly packed light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes
- ½ cup (120 ml) buttermilk
- ½ teaspoon vanilla extract or almond extract
For the glaze:
- ½ cup (55 g) confectioners' sugar, sifted
- 1 to 2 tablespoons (15 to 30 ml) milk
Recommended Products
Instructions
To make the scones:
- Preheat the oven to 400°F (200°C). 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.
Video
Notes
- For more cinnamon flavor: Increase the cinnamon to 1 tablespoon.
- Glaze tip: Add a pinch of cinnamon or a drop of vanilla extract to the glaze for a flavor boost.
- Serving idea: Pair with butter, jam, or apple butter for an extra treat.
- Freezing: Freeze unbaked scones on a baking sheet until firm, then store in an airtight container or bag for up to 3 months. Bake straight from frozen, adding a few minutes to the bake time.
- Storage: Keep in an airtight container at room temperature up to 2 days or in the refrigerator up to 5 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
