The Ultimate Cinnamon Oat Scones Recipe: Fluffy, Buttery, & Easy to Make at Home
If you’ve been on a quest for the perfect scone, one that’s rich, wonderfully sweet, and decadently buttery, then your search ends here. This Cinnamon Oat Scones recipe is truly a game-changer. Forget dry, crumbly pastries; these homemade scones are not only superior to most coffee shop offerings but also boast an incredible moistness that keeps them fresh and delicious for longer. Imagine sinking your teeth into a warm scone, fragrant with cinnamon and wholesome oats, melting in your mouth – that’s precisely what awaits you.
This exceptional recipe comes courtesy of an original version from Cook’s Illustrated, lovingly shared by Dawn. Their expertise truly shines through, delivering a scone that will make you rethink all previous scone experiences. While the thought of perfecting scones might seem daunting, this recipe simplifies the process, especially if you have a food processor. It brings the dough together quickly and efficiently. Even without one, a good old pastry cutter will do the trick just as well, allowing you to achieve that perfect crumbly texture. While we believe these are the absolute best, the beauty of baking lies in improvisation, so feel free to personalize them!
Over the years, this recipe has become a staple in my kitchen. I’ve lost count of how many batches I’ve made, each one a testament to its consistent deliciousness. Often, I opt to make half the recipe, shaping the dough into a rectangle before cutting it into four charming small triangles. This yields a more manageable portion perfect for a smaller household or a cozy breakfast. However, for those who prefer the classic aesthetic, shaping the dough into elegant rounds also works beautifully. For delightful add-ins, we particularly love freeze-dried apples for a burst of fruity tang and walnuts for a satisfying crunch, but the possibilities are truly endless.
Why These Cinnamon Oat Scones Are Unforgettable
What makes these Cinnamon Oat Scones stand out from the crowd? It’s a combination of thoughtful techniques and high-quality ingredients that result in a perfectly balanced pastry. Unlike many scones that can be dry and crumbly, these maintain a wonderful moistness thanks to the perfect ratio of butter and dairy. The inclusion of oats adds a subtle nuttiness and a delightful chew, while cinnamon infuses every bite with a warm, comforting spice. They are sweet without being cloying, allowing the rich flavors of butter and oats to truly shine.
The secret to their tender, flaky texture lies in using extremely cold butter, cut into small pieces. When baked, these butter chunks create pockets of steam, resulting in those desirable layers. Furthermore, the combination of whole milk and heavy cream contributes to the richness and a softer crumb than using milk alone. Toasting the oats beforehand might seem like an extra step, but it deepens their flavor profile, adding another layer of complexity to these already exquisite scones. You’ll find they don’t just taste good; they taste exceptional.
Essential Ingredients for Your Perfect Scones
Creating these heavenly Cinnamon Oat Scones starts with gathering the right ingredients. Each component plays a vital role in achieving their signature texture and flavor.
- Old-Fashioned Oats: Not only do they add a wonderful chewiness and nutty flavor, but toasting them beforehand amplifies their aroma and taste, making them even more integral to the scone’s character. Quick oats or instant oats won’t provide the same texture.
- All-Purpose Flour: The foundation of our scones. Measured precisely (preferably by weight, as noted in the recipe), it provides the structure.
- Granulated Sugar: Just enough to provide sweetness without overpowering the other flavors. It also contributes to the golden crust.
- Baking Powder & Salt: The leavening agent that gives the scones their lift and lightness, and salt to balance the sweetness and enhance all flavors. Ensure your baking powder is fresh for the best rise!
- Cinnamon: The star spice, bringing warmth and a classic, comforting aroma.
- Cold Unsalted Butter: This is paramount! Cold butter, cut into small chunks, is crucial for creating flaky layers. Avoid softened or melted butter at all costs. Unsalted butter allows you to control the salt content in the recipe.
- Whole Milk & Heavy Cream: This dynamic duo provides richness and moisture, contributing to a tender crumb. The higher fat content of heavy cream makes a noticeable difference.
- Large Egg: Acts as a binder and adds to the richness and tenderness of the scones.
- Vanilla Extract: A touch of vanilla enhances the overall sweetness and complements the cinnamon beautifully.
- Optional Add-ins: Dried Fruit and/or Nuts: These are where you can truly personalize your scones. Think raisins, chopped freeze-dried apples, walnuts, pecans, dried cranberries, or even chocolate chips.
Mastering the Scone Making Process: Tips for Success
Even though this recipe is straightforward, a few key tips can elevate your Cinnamon Oat Scones from good to absolutely extraordinary:
Keeping Ingredients Cold
The colder your butter and dairy are, the flakier your scones will be. Cold butter melts slower in the oven, creating pockets of steam that lift the dough into airy layers. If your kitchen is warm, you can even chill your dry ingredients and mixing bowl for a few minutes before you start.
Toasting the Oats
Don’t skip this step! Toasting the oats brings out their inherent nuttiness and depth of flavor, adding a more complex aroma and taste to the final product. It takes only a few minutes and makes a significant difference.
Avoiding Overmixing
Overworking the dough develops the gluten in the flour, which can lead to tough, dry scones. Mix just until the ingredients are combined and the dough barely comes together. A few dry spots are perfectly fine – they will hydrate during baking.
The Perfect Butter Consistency
Whether using a food processor or a pastry cutter, aim for butter pieces that are about the size of small peas. This size ensures that the butter is well-distributed but still large enough to create those desirable steam pockets.
Gentle Handling of Dough
Once the dough is formed, handle it as little as possible. The warmth from your hands can melt the butter, compromising the flaky texture. A lightly floured surface is essential, but avoid adding too much extra flour.
Shaping and Cutting
A 7-inch circle, about 1 inch thick, is ideal for wedge-shaped scones. For rounds, simply press the dough into a uniform slab and use a floured biscuit cutter. Place the cut scones about 2 inches apart on your baking sheet to ensure even baking.
The Finishing Touch
Brushing the tops with the reserved cream mixture and sprinkling with extra toasted oats, sparkling sugar, and a dash of cinnamon not only adds visual appeal but also creates a lovely caramelized crust and extra texture.
Baking to Perfection
Oven temperatures can vary, so keep an eye on your scones. They should be golden brown on top. An internal temperature of 210°F (99°C) measured with an instant-read thermometer confirms they are fully baked and moist inside. Don’t be afraid to rotate your baking sheet halfway through for uniform browning.
Variations and Serving Suggestions
While the classic Cinnamon Oat Scones are perfect as is, they also serve as a fantastic base for creativity. Consider these variations:
- Fruity Twists: Beyond freeze-dried apples and walnuts, try adding fresh or frozen berries (blueberries, raspberries), dried cranberries, or a zest of orange or lemon for a bright citrus note.
- Chocolate Indulgence: Fold in a handful of white chocolate chips or dark chocolate chunks for a decadent treat.
- Nutty Flavors: Experiment with different nuts like chopped pecans or slivered almonds for varying textures and flavors.
- Glaze It: For an extra touch of sweetness, drizzle a simple glaze made from powdered sugar and a splash of milk or citrus juice over the cooled scones.
These scones are truly versatile. Serve them warm with a dollop of clotted cream, a spoonful of your favorite jam (strawberry, raspberry, or apricot work wonderfully), or a drizzle of honey. They are the quintessential companion to a hot cup of coffee or a comforting mug of tea, making any breakfast or afternoon snack feel like a special occasion.
Storage and Freezing Tips
One of the best qualities of these Cinnamon Oat Scones is how well they retain their moisture, meaning they stay fresh longer than many other scone recipes. To keep them at their best:
- Room Temperature: Store cooled scones in an airtight container at room temperature for up to 2-3 days. Reheat briefly in a microwave or oven for that fresh-baked warmth.
- Freezing Baked Scones: Scones freeze beautifully! Once completely cooled, wrap individual scones tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, thaw at room temperature or gently warm in a low oven (around 300°F/150°C) until heated through.
- Freezing Unbaked Scones: For ultimate convenience, you can also freeze the unbaked scone wedges. Place them on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag. When ready to bake, place the frozen scones directly on a baking sheet and bake as directed, adding a few extra minutes to the baking time. This allows for fresh, warm scones anytime!
Related Scone Recipes to Explore
If you’ve fallen in love with these Cinnamon Oat Scones, you might enjoy exploring other scone variations. Here are a few more delightful recipes to add to your baking repertoire:
- White Chocolate Cranberry Cream Scones
- Whipping Cream Scones
- Maple Oat Scones
- Cream and Berry Scones
- Coconut Lime Scones
Recipe: Cinnamon Oat Scones
Cinnamon Oat Scones
Anna
Pin Recipe
20 minutes
14 minutes
34 minutes
Breakfast, Brunch, Snack
American, British
8 scones
Ingredients
- 1 ½ cups old fashioned oats
- 1 ½ cups all purpose flour (210 grams)
- ⅓ cup granulated sugar (65 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 10 tablespoons cold unsalted butter (cut into 10 chunks)
- ¼ cup whole milk
- ¼ cup heavy cream
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ cup dried fruit and/or nuts (e.g., raisins, freeze dried chopped apple, walnuts, pecans)
Instructions
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Preheat your oven to 375 degrees F (190 degrees C). Spread the 1½ cups of old-fashioned oats evenly on a clean cookie sheet. Toast them in the preheated oven for 8-10 minutes, or until they become fragrant and lightly golden. This step significantly enhances their nutty flavor. Remove from the oven and let them cool completely. Once cooled, set aside 2 tablespoons of the toasted oats; these will be used as a delicious topping for your scones.
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Immediately increase your oven heat to 450 degrees F (230 degrees C) in preparation for baking the scones.
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If using a food processor: In the bowl of your food processor, combine the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon. Pulse 4 times to ensure all the dry ingredients are thoroughly mixed. Add the cold unsalted butter chunks to the flour mixture. Pulse again, using short bursts, until the mixture resembles coarse meal with some butter pieces still visible, about the size of small peas. Avoid over-processing. If making by hand: In a large bowl, whisk together the dry ingredients. Use a pastry cutter or your fingertips to cut the cold butter into the dry mixture until it resembles small peas.
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In a separate medium mixing bowl, whisk together the large egg, whole milk, heavy cream, and vanilla extract until well combined. Spoon out 1 tablespoon of this liquid mixture and set it aside; this will be used for brushing the tops of the scones before baking.
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Add the flour-butter mixture from the food processor (or bowl) and the remaining toasted oats to the bowl with the wet cream mixture. Stir gently with a spoon or spatula until the ingredients are almost mixed, with a few dry patches remaining. If you are using dried fruit and/or nuts, add them now and continue mixing just until the mixture comes together into a cohesive ball. Be careful not to overmix the dough.
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Lightly flour a clean work surface. Turn the dough ball out onto the floured surface. Gently shape the dough into a 7-inch circle, approximately 1 inch thick. Using a floured sharp knife, cut the circle into 6 or 8 equal wedges. Alternatively, you can press the dough into a rectangular slab and cut it into rounds using a cookie or biscuit cutter. Place the cut scone wedges (or rounds) about 2 inches apart on a non-stick baking sheet or one lined with parchment paper.
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Brush the tops of each scone with the reserved tablespoon of cream mixture. Sprinkle generously with the 2 tablespoons of reserved toasted oats. For an extra touch of sparkle and sweetness, you can also sprinkle them with sparkling sugar and a little extra cinnamon, if desired. Bake the scones in the preheated 450 degrees F (230 degrees C) oven for 12-14 minutes. Make sure to rotate the baking pan halfway through to ensure even browning. Always check for doneness around the 10-minute mark. Scones are perfectly baked when they are golden brown and an instant-read thermometer inserted into the center of a scone registers an internal temperature of 210°F (99°C). Allow them to cool slightly on the baking sheet before transferring to a wire rack. Serve warm and enjoy!
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We hope you enjoy baking and savoring these incredible Cinnamon Oat Scones as much as we do. They are truly a comforting and satisfying treat that brings a touch of homemade warmth to any day. Happy baking!