Homemade Oatmeal Cinnamon Scones: Bake Fresh Anytime with This Freeze-Ahead Recipe

There’s nothing quite like a warm, freshly baked scone to start the day or enjoy with an afternoon cup of tea. Scones are a beloved breakfast and snack item, but their delicate texture and flavor are truly at their peak right out of the oven. The challenge, however, often lies in enjoying them fresh without having to bake a whole batch every time. Over the years, I’ve experimented with various techniques to keep scones at their best, and I’ve found a favorite method that allows for ultimate convenience and guaranteed freshness: preparing the dough, scoring it into individual triangles, freezing them, and then baking them as needed. This “freeze-ahead” approach has been a game-changer, ensuring that a delightful, warm scone is always just minutes away, without any last-minute fuss.

Just yesterday, I put this reliable freeze-ahead method to perfect use, baking a wonderful batch of Oatmeal Cinnamon Scones inspired by the renowned Tate’s Bake Shop Cookbook. These aren’t just any scones; they offer a distinctive character that stands out from typical scone recipes, promising a unique and satisfying experience. The ability to pull a few frozen scone triangles from the freezer and have them ready in under half an hour means that even on the busiest mornings, a taste of homemade luxury is easily achievable. This flexibility makes them ideal for spontaneous gatherings, individual treats, or simply ensuring you always have a delightful pastry on hand without the pressure of baking from scratch every single time.

A Deeper Dive into Tate’s Oatmeal Cinnamon Scones

In her highly acclaimed Tate’s Bake Shop Cookbook, Kathleen King describes these particular Oatmeal Cinnamon Scones as the closest she has come to replicating the authentic wholemeal scones she used to savor during her time in the UK. While I can’t personally compare them to scones I’ve tasted abroad, I can confidently attest to their exceptional quality and how distinctly different they are from many other scone recipes I’ve encountered. They truly offer a unique profile that sets them apart.

What makes these scones so special? They possess a remarkable lightness, which is a delightful contrast to the often dense or heavy scones you might find. While still wonderfully flaky, they manage to be less crumbly than some traditional varieties, holding together beautifully. This delicate balance results in a tender, melt-in-your-mouth texture that is incredibly satisfying. Furthermore, the inclusion of both old-fashioned oats and whole wheat pastry flour imparts a robust and incredibly satisfying oat and wheat flavor. This deep, earthy taste, combined with a hint of warm cinnamon, creates a truly comforting and wholesome scone that feels both artisanal and deeply familiar.

The Magic of Freeze-Ahead Scones: Freshness on Demand

The beauty of this method lies not only in the convenience but also in how it preserves the quality of the scone. Scones, like many baked goods, are undeniably best when enjoyed fresh. However, making a full batch can be time-consuming, and leftovers tend to lose their fresh appeal quickly. This freeze-ahead technique solves both problems. By freezing the scone dough before baking, you lock in all the freshness and flavor, allowing you to bake only what you need, exactly when you need it. Imagine waking up to the aroma of freshly baked scones without having to spend precious morning minutes mixing, cutting, and preparing dough from scratch.

This method is particularly advantageous for those who live alone, in smaller households, or simply enjoy the flexibility of having homemade treats readily available. No more wasted scones or rushing to eat them all before they go stale. You can have a single scone for yourself, bake a couple for a friend, or prepare a small batch for an impromptu brunch. It’s a simple yet incredibly effective way to ensure that the deliciousness of a warm, tender scone is always just a short bake away, making every scone experience as perfect as the first.

Crafting the Perfect Scone Dough: A Step-by-Step Guide

If you’ve ventured into scone making before, you’re likely familiar with the dough’s similarity to traditional biscuit dough. It typically requires careful handling to achieve that desired light and flaky texture. However, the dough for these Oatmeal Cinnamon Scones has a distinct characteristic: it’s incredibly soft, almost resembling a “drop biscuit” dough. This unique softness presents a challenge when it comes to shaping and cutting the dough into precise triangles.

Attempting to cut such a soft dough directly would result in messy, misshapen scones. This is precisely where the ingenious freeze-ahead method comes into play. By allowing the dough to firm up in the freezer, it becomes much more manageable, enabling you to achieve those clean, perfectly shaped triangles that would otherwise be difficult to impossible with the freshly mixed, soft dough. This transformation from soft, pliable dough to firm, workable triangles is the key to both the method’s convenience and the aesthetic appeal of the final product.

Preparing the Dough for Freezing

The trick to successfully working with this soft dough, as I discovered, is to transfer it directly onto a piece of parchment paper. While the original Tate’s recipe might suggest a floured surface and a bit of kneading, I found that skipping the extra flour and relying on parchment paper simplifies the process and helps maintain the dough’s tender quality. This keeps the dough from sticking to your work surface and makes handling the soft mixture much easier.

Once the dough is gently placed on the parchment, the next step is to shape it into a neat circle. Aim for a thickness of a little less than an inch. A great tip for this stage is to lightly wet your hands; this prevents the soft dough from sticking to your fingers and allows for smoother shaping. After forming the circle, use a sharp knife to score the dough into your desired number of triangles. For this particular recipe, I opted for six slightly larger, triangular scones from a halved recipe. It’s crucial not to separate the triangles at this point. Instead, carefully transfer the entire parchment paper circle, with the scored dough, onto a plate or small baking sheet and place it in the freezer for a few hours. The goal is for the dough to become stiff enough to handle without losing its shape. Once thoroughly frozen and firm, you can easily separate the individual scone triangles and transfer them to a freezer-safe bag for long-term storage, ready for whenever a scone craving strikes.

Baking Your Frozen Scones to Perfection

The true genius of the freeze-ahead method becomes evident when it’s time to bake. There’s no need to thaw the dough completely overnight or for extended periods. When you’re ready for fresh scones, simply retrieve the desired number of frozen scone triangles from your freezer bag and arrange them on a baking sheet. This direct-to-oven approach is what makes this method so incredibly convenient and time-saving, perfect for busy mornings or unexpected guests.

While the scones are on the baking sheet, preheat your oven to 375 degrees F (190 degrees C). This preheating period, combined with the time it takes for the oven to reach temperature, usually allows the frozen scones to thaw just enough on the outside while remaining firm. This gradual thawing ensures even baking and helps maintain their structural integrity. Before popping them into the oven, you can give them a beautiful golden finish and a touch of extra flavor. If desired, lightly rub the tops of the scones with a mixture of beaten egg and milk, or simply brush them with a little half & half. For an added touch of sweetness and spice, sprinkle the tops with cinnamon sugar. Then, bake them as directed in the recipe, and within minutes, your kitchen will be filled with the irresistible aroma of freshly baked Oatmeal Cinnamon Scones, ready to be enjoyed.

The Oatmeal Cinnamon Scones Recipe

Here’s the recipe as I prepared it, a halved version of the original from the Tate’s Bake Shop Cookbook. While the book’s recipe yields 14 large scones, this modified version makes 6 slightly larger, triangular ones, perfect for a smaller household or a delightful treat without too many leftovers (though with the freeze-ahead method, leftovers are never a problem!). You can find the full original recipe in the fantastic Tate’s Bake Shop Cookbook, which I highly recommend for any baking enthusiast.

Recipe

Oatmeal-Cinnamon Scones

Cookie Madness

Deliciously light and flaky scones made with wholesome oatmeal and spiced with warm cinnamon.

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Servings 6

Ingredients

 

• ½ cup whole wheat pastry flour (approximately 2.25 oz, contributes to a delicate texture and wholesome flavor)
• ½ cup all purpose flour (approximately 2.25 oz, providing structure and lightness)
• 1 cup old fashioned oats (for texture and that distinct oaty flavor)
• ⅛ teaspoon salt (double if using unsalted butter, balances the sweetness)
• 1 tablespoon baking powder (essential for lift and a light texture)
• ¼ teaspoon cinnamon (adds warmth and aromatic spice)
• ¼ cup dark brown sugar (light brown is also okay; for moisture and a rich, subtle sweetness)
• 4 tablespoons salted butter (cold and cut into small pieces for flakiness)
• ¾ cup plus 2 tablespoons half & half (or heavy cream for richness and moisture)
• Topping:
• 1 large egg (lightly beaten, for an egg wash)
• 3 tablespoons milk (to mix with the egg for the wash)
• Cinnamon sugar (for sprinkling on top, optional but recommended)

Instructions

 

• In a large mixing bowl, combine the whole wheat pastry flour, all-purpose flour, old fashioned oats, salt, baking powder, and cinnamon. Whisk these dry ingredients together thoroughly, ensuring an even distribution. Once well mixed, stir in the dark brown sugar until it’s fully incorporated, breaking up any lumps.
• Add the cold, cubed salted butter to the dry mixture. Use a pastry cutter, your fingertips, or even a food processor (pulsing briefly) to cut the butter into the flour mixture until it resembles small, coarse crumbs. The goal is to keep the butter as cold as possible to create those desirable flaky layers. Next, gradually add the half & half, stirring until the dough just comes together. I typically use the full amount specified, but since dough consistency can vary, you might want to start with ¾ cup and add the remaining 2 tablespoons only if necessary to achieve a soft but workable dough. It should be soft enough to shape, but not overly sticky or wet.
• Carefully dump the soft dough out onto a piece of parchment paper. Using lightly wet hands, gently press and shape the dough into an 8-inch circle, ensuring it’s a little less than an inch thick. The moisture on your hands will prevent sticking and make shaping much easier. Once the circle is formed, use a sharp knife to score the dough into 6 equal triangles. Remember, do not separate them yet! Carefully transfer the parchment paper with the scored dough circle onto a plate or a small baking sheet. Place this in the freezer for at least a few hours, or until the dough is stiff and firm. When completely stiff, you can separate the individual scone triangles and transfer them to a freezer-safe bag or airtight container for long-term storage in the freezer.
• When you’re ready to enjoy fresh scones, remove the desired number of frozen triangles from the freezer bag and place them on a baking sheet lined with parchment paper. Begin preheating your oven to 375 degrees F (190 degrees C). While the oven preheats (which usually takes about 15-20 minutes), the scones will begin to slightly thaw. If you wish to achieve a golden crust, prepare an egg wash by lightly beating one large egg with 3 tablespoons of milk, then brush this mixture over the tops of the scones. Alternatively, you can simply brush them with a little extra half & half for a softer finish. For an extra touch of flavor and sparkle, sprinkle the tops with cinnamon sugar if desired.
• Bake the scones in the preheated oven for approximately 20 minutes, or until they are golden brown on top and cooked through. The exact baking time may vary slightly depending on your oven and the thickness of your scones. Once baked, remove them from the oven and let them cool slightly on the baking sheet before transferring to a wire rack. Serve warm with butter, jam, or clotted cream for a truly delightful experience!

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This freeze-ahead method for Oatmeal Cinnamon Scones has truly revolutionized how I enjoy fresh pastries at home. It’s a simple technique that yields incredibly satisfying results, offering the convenience of a quick bake without compromising on the quality and freshness we all crave. Give it a try, and you might just find your new favorite way to enjoy homemade scones!

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