Time 35m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Combine flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Cut in shortening and mix until just a few chunks remain. Add buttermilk and vanilla extract; stir until combined. Shape dough into individual scones, about 3 inches across and 1 inch thick. Arrange on the prepared baking sheet. Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool for 5 minutes before lightly dusting with powdered sugar.
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.
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.
Time 45m Yield 10 Number Of Ingredients 11 Steps:
Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, mix flour, oats, 2/3 cup sugar, 1 1/2 teaspoons of the cinnamon and the baking powder until blended. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in raisins, 1 cup whipping cream and the vanilla with fork until mixture leaves side of bowl and forms a soft dough. On lightly floured surface, knead dough lightly 5 times. On cookie sheet, pat dough with floured hands into 8-inch round. Using sharp knife, cut round into 10 wedges, but do not separate. Mix 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon. Brush dough with 1 tablespoon whipping cream; sprinkle with cinnamon-sugar. Bake 24 to 26 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm.
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.
Time 10m Yield 1 serving. Number Of Ingredients 7 Steps:
In a microwave-safe cereal bowl, combine the first six ingredients. Microwave on high for 2 minutes. Serve with cream or milk if desired.
More about “cinnamon raisin oatmeal scones recipes”
Time 30m Yield 8 scones, 8 serving(s) Number Of Ingredients 10 Steps:
reheat oven to 375°F. Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins. Add soy milk and mix gently until a soft dough begins to cling together. Turn dough out onto a floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet. Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center. Makes 8 scones. Substitute any other dried fruit you wish: cranberries, chopped dates or apricots, blueberries, cherries, dried apples or pears. Add 1/2 cup chopped nuts of your choice if you wish. Just before baking, sprinkle scone wedges with granulated sugar for a sweeter taste. You may also increase the brown sugar to 1/2 cup if you wish.
