I tend not to make scones very often, even though I looooove them. But these scones are especially scrumptious – with a simple, but yummy flavor. The gals in my Bible study can all testify that these were pretty darn yummy this morning. Why don’t I make scones very often? Well, probably because of the words in every scone recipe that say “cut in the butter.” I don’t know why, but I just don’t like cutting in butter. Although, I must admit that this task became exponentially easier when I got a pastry blender for Christmas last year. Anyway, enjoy this recipe and believe me, with one bite, all those painful cutting in butter memories will disappear. 🙂
1 1/2 C. all purpose flour
3/4 C. oats
1/4 C. packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 C. butter
1/2 C. milk
Topping: 1 TBS. butter (melted), 1 TBS. sugar, 1/4 tsp. cinnamon
1. Preheat oven to 375 F. Lightly grease cookie sheet. In medium bowl, mix flour, oats, brown sugar, baking powder, salt, and 1/2 tsp. cinnamon. With a pastry blender or fork, cut in 1/2 C. butter until mixture is crumbly. Add milk all at once. Stir just until ingredients are moistened.
2. On floured work surface, gently knead dough 5 or 6 times. Place dough on cookie sheet and press into a 6 inch circle, about 1-inch thick. Brush top with 1 TBS. melted butter.
3. In a small bowl, mix 1 TBS. sugar (I like to use raw sugar for topping) and 1/4 tsp. cinnamon and sprinkle over top of dough. Cut into 8 wedges and separate.
4. Bake 20-30 minutes or until golden brown.