Cinnamon Oatmeal Scones

  

I am sharing a delicious recipe with you today which comes from the pages of my Big Blue Binder.  I am sure everyone has a Big Blue Binder, even if it is not actually blue in color.

I have been collecting recipes since I was a young girl and correlating them into a big blue vinyl ring binder.  It is absolutely stuffed to the gills with hundreds of my tried and trues. 

 

Recipes which have been handed down by family member to family member. Others were gifts from friends, and still others are ones that I copied out of books and magazines back in the day.

It is a real treasure trove of the best of the best. You know yourself that when a friend or a family member shares a recipe with you, it has to be numbered amongst their very finest!

And so it is with these lovely scones I am sharing with you today.  Originally they were called Oatmeal Biscuits, but I have always felt that they were more like scones than biscuits and I have several reasons for that.

First they are much sweeter than biscuits.  Secondly they have a habit of spreading, instead of rising high like a biscuit would.

Don't let that scare you off however. They may not be tall and puffy, but they are incredibly delicious! 

 

They are rustic and wholesome with the use of large flaked old fashioned oats. This really gives them a nuttiness that is quite moreish.

They are also sweet . . .  being sweetened with both brown sugar and honey.    They also contain cinnamon and cloves. The cloves are optional as it is not a flavor that some people enjoy, and if you do use the cloves, don't overdo them.  Cloves have a very strong flavor that can easily overpower everything else in a recipe. 

 

WHAT YOU NEED TO MAKE CINNAMON OATMEAL SCONES

Simple every day ordinary ingredients. Those kinds of recipes are the best kinds don't you think? 

• 2 cups (280g) all purpose plain flour
• 1/2 cup (100g) brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves (optional)
• 1/2 cup (115g) butter (well chilled)
• 1 cup (95g) old fashioned rolled oats
• 3/4 cup (180ml) milk
• 2 tablespoons honey

You will also need:

• 2 TBS melted butter
• 1 TBS honey

 

There are no eggs in this recipe so don't be thinking I left them out. I did not. These are soft and sweet and delicious. No eggs needed.

You can use unsalted or salted butter. I only keep salted butter in the house these days and so I just cut back a bit on the salt asked for in most recipes. Its not a bad thing to cut back on the salt in your diet anyways. A little salt goes a very long way.

As I said, do be judicious with the cloves. You will regret it if you use too much.  And yes, only use large flake old fashioned oats.  Never use instant. You will not get perfect results with instant oats.

 

HOW TO MAKE CINNAMON OATMEAL SCONES 

These go together very quickly and easily. Do make sure all of your ingredients are cold before you start for the best results.

Begin by preheating the oven to 375*F/190*C/ gas mark 5.  Line a baking sheet with some baking parchment and set aside. 

 

Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground cloves (if using) together in a large bowl. Cut in butter using a pastry blender until crumbly.

Some of the butter will be fine and some about the size of small peas.

Stir in oats, milk and honey; just until moistened. Do not overmix.

 

 

Tip out onto a well floured work space and knead gently a few times to bring together. Pat out to about 1-inch thickness. Cut into rounds using a 2 1/2 inch floured biscuit cutter.

Gather the scraps together, rework and pat the dough out again.  Cut more biscuits. (Do try to get as many as possible from the first cut.) Place on prepared baking sheet.

 

Stir together melted butter and honey. Using a pastry brush lightly coat tops of biscuits with honey butter.

Bake for 15 – 20 minutes or until puffed and light golden brown.

 

I bake these on the middle rack in my oven, in the center of the oven.   They do spread so make sure you leave plenty of space in between biscuits. That way the air can circulate well between them and you get a crisper finish.

Store any leftovers in an airtight container for up to three days. You can also freeze these, wrapped tightly, for up to two months.

 

These are really nice served warm with some honey butter, great for breakfast.  Bacon and ham and eggs go very well with them.

They also go really well with salads or soups for lunch.    Surprisingly they also go well with soups, stews and chili.  Don't knock it until you try it.

And they are fabulous with cheese!

Some other scone types of bakes which you might enjoy are: 

LASSY BUNS - A recipe I got from my sister a while back.   Sweetened with molasses this is a quick bread that goes well with baked beans, ham, scalloped potatoes, etc.  They are deep dark and delicious! 

MARITIME BISCUITS - A beautiful flaky texture and an outward rise.  These also spread a bit, but they are as light as an angel's wings.  A cross between a dinner roll and a baking powder biscuit.

CHEESE, SPRING ONION & BACON SCONES -  light, tall and fabulous served with eggs, salads, soups, a bit of ham and pickle, etc. Fabulously tasty! 

Cinnamon Oatmeal Scones

Yield: 10

Author: Marie Rayner

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Sweet and wholesome, you can have these in the oven in less than fifteen minutes. They are fabulous as are with warm honey butter, but they also go incredibly well with soups, salads, stews and even chili!

Ingredients

• 2 cups (280g) all purpose plain flour
• 1/2 cup (100g) brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves (optional)
• 1/2 cup (115g) butter (well chilled)
• 1 cup (95g) old fashioned rolled oats
• 3/4 cup (180ml) milk
• 2 tablespoons honey

You will also need:

• 2 TBS melted butter
• 1 TBS honey

Instructions

1. Preheat oven to 375*F/190*C/ gas mark 5. Line a large baking sheet with parchment paper. (these do spread a bit)
2. Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground cloves (if using) together in a large bowl. Cut in butter using a pastry blender until crumbly.
3. Stir in oats, milk and honey; just until moistened.
4. Move to well floured work space and knead gently a few times to bring together. Pat out to about 1-inch thickness. Cut into rounds using a 2 1/2 inch floured biscuit cutter.
5. Rework dough and cut more biscuits. (Do try to get as many as possible from the first cut.) Place on prepared baking sheet.
6. Stir together melted butter and honey. Using a pastry brush lightly coat tops of biscuits with honey butter.
7. Bake for 15 – 20 minutes or until light golden brown.

Notes

Do make sure you use old fashioned large flake oats. You will get a much nicer result. If you decide to use the cloves do be sure to not use any more than the recipe calls for or they will overpower the other flavors.

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