CINNAMON-OAT SCONES
Whip up homemade sugar-and-spice coffee-shop scones using just four ingredients.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper. In large bowl, stir whipping cream and egg until blended. Stir in muffin mix and 1/2 cup oats (dough will be sticky).
- On cookie sheet, shape dough into 8-inch round, about 1/2 inch thick, using floured fingers. Break up any lumps in streusel (from muffin mix); mix streusel and 2 tablespoons oats. Sprinkle streusel mixture over dough. Cut dough into 8 wedges; separate wedges slightly.
- Bake 25 to 35 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Scone, Sodium 340 mg, Sugar 25 g, TransFat 1 1/2 g
CINNAMON OATMEAL SCONES RECIPE - (4.1/5)
Provided by carvalhohm
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Combine flour, oats, brown sugar, baking powder, salt, and cinnamon. With a pastry blender cut in the butter until crumbly. Add milk to mixture and stir just until dry ingredients are moistened. On a floured surface knead dough 5 to 6 times. Place on a greased cookie sheet and press into a 6-inch-round circle about 1-inch thick. Cut into 8 wedges (leave it in a circle). Place into preheated oven for 20 to 30 minutes or until just brown. Drizzle with Cinnamon Icing while warm.
GIANT CINNAMON ROLL SCONE
Just when you thought the world couldn't improve upon cinnamon rolls, this dreamy mashup comes along. Adapted from "Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible" (Atria, 2020) by Erin Gardner, they are actually quite easy to put together: Toss together a basic scone dough, then roll it out, spread it with a sweet cinnamon-butter filling, cut it into strips, roll it up, score and bake. Once cooled, drizzle the roll with a simple vanilla sugar icing, gently break into wedges and serve to the delight of your loved ones.
Provided by Margaux Laskey
Categories breakfast, brunch, snack, pastries, dessert
Time 1h30m
Yield 8 scones
Number Of Ingredients 13
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the cubed butter, then pinch and press the butter into the flour until the mixture resembles coarse sand.
- Make a well in the center of the sandy mixture and add the heavy cream and vanilla. Toss and fold until it comes together to form a loose dough.
- Dust your work surface with flour and turn the dough out onto it. Gently knead the dough two or three times to bring it together. Use your hands to press the dough into a 5-by-14-inch rectangle with a long side facing you. Imagine the dough divided vertically into three equal sections, like a standard sheet of paper folded to fit into an envelope. Carefully lift the section on the right and fold it over the center section. Lift the section on the left and fold it over the other two layers. When you look at your dough from the front, you should see three distinct layers. Turn the little dough package so that one of the folded edges is facing you.
- Use your hands to press the layered dough back down into a long rectangle similar in size to the first one you made, flouring your work surface and dough as needed.
- Make the filling: In a small bowl, whisk together the melted butter, brown sugar and cinnamon. Drizzle the filling on top of the dough and spread it out using a spoon or silicone spatula to fully cover the top surface of the dough.
- Cut the dough lengthwise into four equal strips. Pick up a strip and transfer it to the prepared baking sheet, filling-side up. Roll it up tightly, then stand it up on one of its flat sides in the center of the sheet. Pick up another strip, and wrap that strip, filling-side in, around the standing coil starting where the first coil left off. Repeat with the two remaining strips. Gently push the circle of coiled dough down to adhere the strips together and flatten the dough to about 9 inches in diameter. Cover and chill the dough for at least 30 minutes, or up to overnight.
- Position a rack in the center of the oven and heat the oven to 350 degrees. Cut the chilled roll into 8 wedges, leaving the cut pieces together in a circle instead of pulling them apart.
- Bake, rotating the pan halfway through, until the scones have puffed and browned around the edges, 20 to 24 minutes.
- Transfer the sheet to a rack to cool for 20 to 30 minutes before carefully moving the warm scones onto a cutting board or serving platter. (If you don't let them cool first, they will fall apart when you try to move them.) Using a knife, gently slice to separate the 8 individual scones, but don't pull them apart.
- Make the glaze: In a small bowl or glass measuring cup, whisk together the confectioners' sugar and vanilla with enough milk until the glaze is spreadable. Drizzle it over the scones and serve.
OATMEAL CINNAMON SCONES
Make and share this Oatmeal Cinnamon Scones recipe from Food.com.
Provided by Galley Wench
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat Oven 375 degrees.
- Spread oatmeal on baking sheet and place on center rack of oven and toast for 4 minutes.
- Stir and add pecans to mixture and toast an additional 3-5 minutes, careful not to over toast the pecans.
- Remove from oven and allow to cool.
- Set oven temperature to 425 degrees.
- Remove 2 Tablespoons oatmeal and set aside for dusting counter.
- Wipe out baking sheet and line with parchment paper.
- In small bowl combine, milk, cream, honey and egg.
- To food processor mix together 1 1/2 cups flour, baking powder, cinnamon and salt.
- Sprinkle butter over top and process until resembles cornmeal.
- Transfer mixture to bowl and stir in the oats, pecans, orange zest and craisins.
- Stir in milk mixture and knead in bowl until forms a large ball.
- To reserved oatmeal add 2 tablespoons of flour and sprinkle counter with 1/2 of the mixture.
- Turn dough out on counter and dust top with remaining toasted oatmeal mixture.
- Lightly knead mixture and form into a circle approximately 1 inch thick (7-8 inches in diameter).
- Cut dough into 8 wedges and place each wedge on prepared baking sheet.
- Brush tops of each wedge with milk and dust with sugar and cinnamon.
- Bake at 425 degrees until golden brown, approximately 12-15 minutes.
- Remove to pastry rack and allow to cool 10-15 minutes before serving.
Nutrition Facts : Calories 498.8, Fat 29.3, SaturatedFat 12.3, Cholesterol 75.9, Sodium 356.5, Carbohydrate 55.6, Fiber 4.4, Sugar 23.6, Protein 7.6
CINNAMON-RAISIN OATMEAL SCONES
I was looking for a scone with a little more healthy to it - more than just white flour... and into my inbox came this recipe from Cooks Illustrated - delish!! You can sub half & half for the heavy cream.
Provided by Katzen
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
- Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
- Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
- Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
OATMEAL SCONES
Pecans and oatmeal take center stage in these tender treats from Margaret Wilson. "They are delicious with jam or marmalade," says the Hemet, California reader. "I also like them with sharp cheddar cheese or a dab of relish at supper."
Provided by Taste of Home
Time 40m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.
Nutrition Facts :
OATMEAL-CURRANT SCONES
These scones are a bit lighter than most because they contain milk and not cream. They also contain nutritious, fiber-rich oatmeal. If you want to add a touch of sophistication to these scones, replace the orange juice with orange flavored liqueur. Serve warm with butter and jam.
Provided by Alison
Categories Bread Quick Bread Recipes Scone Recipes
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
- In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
- Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
- Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.
- Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 35.2 g, Cholesterol 32.1 mg, Fat 12.8 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 296.5 mg, Sugar 9.8 g
OAT CINNAMON ROLLS
Dried cranberries add holiday flair to these special rolls made from convenient frozen bread dough. "My husband loves marmalade, so when I spotted this recipe that used it as icing, I knew I had to try it," relates Margaret Wilson of Hemet, California. "Now it's one of his favorites."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 rolls.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the oats, brown sugar and cinnamon. Stir in cranberries and butter; set aside. , On a lightly floured surface, roll the dough into a 12-in. x 10-in. rectangle. Sprinkle with oat mixture. Roll up, jelly-roll style, starting with a long side; seal seam. Cut into 9 rolls. Place rolls, cut side up, in a greased 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Brush with marmalade. Serve warm.
Nutrition Facts : Calories 328 calories, Fat 10g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 358mg sodium, Carbohydrate 57g carbohydrate (24g sugars, Fiber 3g fiber), Protein 7g protein.
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