Oatmeal Cinnamon Scones
- 1/4 cup oatmeal
- 1 teaspoon salt
- 1 3/4 cups flour
- 6 tablespoons butter, cut into 1/2-inch cubes
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 cups buttermilk or 1/2 cup cream or 1/2 cup milk
- 1/4 cup brown sugar, packed
- 1 large egg, beaten
- 1 1/2 teaspoons double-acting baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/8 teaspoon grated orange zest
- Position rack in the center of the oven and preheat to 375 degrees F.
- Into a large bowl, sift the flour, sugars, baking powder, baking soda, and salt.
- Add oatmeal and mix together.
- Distribute the butter cubes over the flour mixture.
Using your fingertips, quickly rub the butter cutes into the flour mixture, until
the mixture resembles coarse meal.
- In a medium bowl, stir together the buttermilk,
egg, vanilla extract and zest. Add the liquid mixture to the flour mixture. With
a large rubber spatula, using as few strokes as possible, stir gently until the
dough is moistened and begins to cling together. Handling the dough as little as
possible, stir until all the ingredients are completely combined. Using a 1/3-cup
measuring cup, drop the dough onto an ungreased baking sheet, leaving at least 1-inch
between the scones.
- Bake for 16 to 18 minutes, until the scones are golden brown.
- Cool the scones on the baking sheet set on a wire rack for 5 minutes.
- Using a mental spatula, transfer the scones to the wire rack and cool completely.
- Serve warm or store completely cooled scones in an airtight container at room