Tuesday, January 8, 2013

Cinnamon Bun Scones

You would think we were British!  My littles have two favorite shows, Peppa Pig and Charlie and Lola, both British.  My oldest chick is completely obsessed with One Direction.  Rowdy and I enjoy our Saturday night Keeping Up Appearances. My littlest chick just learned to ride her bike without training wheels....she calls them stabilizers! To top it off a favorite breakfast food around here is scones.
I like this recipe because it is a little heartier with the inclusion of the oats.  Have I mentioned that adding oatmeal automatically makes something healthier?  Well it does in my mind. 


  • 1 cup instant oatmeal
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 T. baking powder
  • 1/4 t. salt
  • 1/4 cup demerara/turbinado (or white sugar)
  • 1 stick butter
  • 3/4 cup nonfat milk (or milk of your choice)
  • 1 egg
  • 1 t. vanilla
  • 2 T. sugar
  • 2 t. cinnamon
  • 1 c. powdered sugar
  • 1/4 t. maple flavoring
  • 1 t. strong brewed coffee
  • Milk (enough to make it the consistency you like, adding it in 1 tablespoon at a time)

Preheat oven to 425 degrees.  Combine flour, oats, baking powder, salt and demerara.  Mix.  Cut in butter.  In a separate bowl combine eggs, milk and vanilla.  Pour into dry mixture and combine.  The dough will not be super wet, kinda dry, like a biscuit or like....like a scone if you have made scones before. Mix 2 tablespoons of sugar and 2 teaspoons of cinnamon together.  Swirl into dough...or mix in randomly.  Prepare cookie sheet with nonstick spray or line with parchment paper.  This will make 12 scones, so divided the dough in such a manner that you will have 12 equally sized scones.  I scoop out my dough onto the cookie sheet and then kind of loosely shape it into a roundish biscuit.  Bake for 12 to 15 minutes, until bottoms are golden.  Remove from oven.  While cooling, combine ingredients for frosting.  Drizzle glaze on scones and enjoy.  I like to put the scones on individual plates and then drizzle the glaze over the scone so the recipient gets all the glaze that drips off too!

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