Cinnamon Oat Scones
Flaky, buttery scones with brown sugar, cinnamon, and oats topped with a brown butter cinnamon icing.
Ingredients
Cinnamon Oat Scones
- 304 g All-purpose flour 2 1/8 cup
- 50 g Oats 1/3 cup
- 50 g Granulated sugar 1/4 cup
- 25 g Brown sugar 2 Tablespoons
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon ground
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 113 g Cold, unsalted butter 1 stick
- 230 g Heavy cream 1 cup
- 2 teaspoons Vanilla extract
Brown Butter Icing
- 3 Tablespoons Unsalted butter browned
- 67 g Powdered sugar
- 1 teaspoon Vanilla extract
- 1 pinch Cinnamon ground
- 1 Tablespoon Milk of choice I prefer oat milk or whole milk
Instructions
Cinnamon Oat Scones
- Cut your cold butter into tiny cubes. Place in the freezer while you are completing step two.
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, salt, baking powder, baking soda, oats, and cinnamon. Mix until combined. Be sure to get out any lumps of brown sugar!
- Add your cold butter to the mixing bowl with your dry ingredients. Using a pastry cutter or your hands, cut the butter into your flour mixture. If using your hands (my favorite method) you can pick up large chunks of butter and rub them between your thumb and the rest of your fingers to flatten them out into the flour mix. Think about the hand gesture you use when referencing money! Keep doing this until you’re left with only small, flattish chunks of butter. They should be no bigger than peas. If you feel your butter is melting or not staying cold enough, place your mixing bowl in the freezer for about 15 minutes and then resume.
- Use your hand to create a well in the center of your mixture. Pour in 2 teaspoons of vanilla extract. Then, pour in half the cream. Make sure it’s cold! Use your hand to bring the outside mixture into the center where you poured the cream. Gently mix until all your flour mixture is coated in cream. Slowly add in more cream as needed. Your dough should stick together in large chunks, but not be so wet that it all binds together. (Refer to pictures above.)
- Turn your dough out onto a lightly floured surface. Pat dough down into a rectangle about 8 x 12 inches. You can use a rolling pin for this, but roll lightly as you don’t want to crush the layers! From here, fold the dough into thirds like an envelope. NOT lengthwise. Take your folded dough and turn it so that the fold seams are running vertically. This is one “turn.” Roll your dough back into another 8×12 inch rectangle and repeat the folding and turning process two more times. You should have folded and rerolled it three times when you’re done. End with the dough back in an 8×12 inch rectangle so you can cut the scones. (Refer to the pictures above, under “the secret to flaky scones.”)
- Cut your rectangle down the center vertically and horizontally so that you now have 4 rectangles. Cut each rectangle diagonally so that you end up with 8 triangles in total.
- Move your scones onto a tray cutting board or plate and set them in the freezer for 20 minutes while the oven preheats.
- Preheat your oven to 400 F with your baking sheet inside.
- Take your baking sheet out of the oven and line with parchment paper. Place your scones 2 inches apart. They shouldn’t spread much in the oven. Bake at 400 degrees F for 15-18 minutes until the top starts to get a light golden crust. You can also test these by gently touching the top of it. It should spring back when it is cooked completely. Let cool for 5 minutes before icing.
Brown Butter Icing
- Start by browning your butter in a saucepan over the stove. Do this by placing the butter over medium low heat, stirring occasionally so that the butter doesn’t burn. Your butter will start to foam after a couple minutes. At this stage, stir constantly. The butter will turn a golden caramel color with brown crumbs at the bottom. It should give off a nutty aroma. Once your butter gets to this stage (about 5-8 minutes), remove it from heat and let cool for 10-20 minutes. If you’ve never browned butter before, check out this post by Sally’s Baking addiction!
- Add butter to a bowl with powdered sugar, vanilla, and cinnamon. Mix all ingredients with a whisk until combined. It will look like a lumpy mess. Don’t worry, it will come together when you add liquid to it!
- Add the milk and whisk until smooth. If you want to thin out the icing, add more milk 1/2 tsp at a time.
- Use a spoon to pour icing over each scone. Enjoy! :)
Notes
Adapted from Rose Levy Bernanbaum's original scone recipe.