I am so predictable.
The same two things always happen whenever my husband ends up out of town for the weekend because of a gig.
I shop and bake.
Yesterday, I shopped. Today, I bake.
Not wanting to make something to sweet or crazy, especially because I’m still digging through my holiday goodies, I went with breakfast baking.
Oatmeal is heart healthy right? Totally justifies these scones.
I used the Oatmeal Scone recipe from the Alice’s Tea Cup cookbook as a base but with a few adjustments. Upping the cinnamon factor, swapping out some of the white flour for whole wheat to make it just a little bit better for us and trading the white sugar for brown.
These are not sugar bombs either, so go ahead and top it with your favorite jam or some clotted cream. In my case, the only jam we had in house was some habanero jelly and caramelized onion jam. That wasn’t going to work, but I did have some cream on hand, so I whipped up a little sweetened cinnamon cream which was the perfect topping.
Recipe: (adapted from Alice’s Tea Cup by Haley Fox & Lauren Fox)2 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1/2 cup light brown sugar 1/2 teaspoon baking soda 2 1/2 teaspoons baking powder 3/4 teaspoons kosher salt 2 1/2 teaspoons ground cinnamon pinch of nutmeg 1 1/2 sticks unsalted butter, cut into 1/2-inch pieces 1 cup old fashion oats 1 1/2 cups buttermilk 1 teaspoon vanilla extract 1/4 cup buttermilk (for brushing) For the topping: 1/4 cup old fashion oats 1/4 cup light brown sugar 1/2 teaspoon ground cinnamon
Preheat your oven to 425 degrees F.
In a large bowl, combine the flours, sugar, baking soda and powder, salt, cinnamon and nutmeg.
Using a pastry cutter or your hands, cut the butter into the dry mixture until it is thoroughly incorporated and has the consistency of sand. Add the oatmeal and stir well.
Make a well in the center of the dry ingredients, and pour the buttermilk and vanilla extract into the well. Combine well but do not knead the mixture, it will be very sticky. Turn the mixture onto a well floured surface and gather the dough together. Gently pat the dough together and form into a rectangle about 1/2 inch thick.
Cut down the center horizontally, then make 4 vertical cuts to eventually have 8 squares. Cut each square on the diagonal. Transfer to a parchment or silicone lined baking sheet and brush with the buttermilk.
In a small bowl combine the 1/4 oats and brown sugar and cinnamon. Top each buttermilk coated scone with the oat and cinnamon sugar topping. Bake for 14 minutes until lightly browned. Makes 16 scones.