Cinnamon streusel and chips give the scones loads of cinnamon flavor. Starting with prepared baking mix makes these a snap to prepare. If you can’t find the cinnamon chips, simply double the streusel and fold half into the scone batter.
For triangle-shaped scones, spread the batter on a parchment-lined baking sheet and shape into a circle. Crumble the remaining streusel over the top and then use a knife to cut into eight wedges – but don’t cut the scones apart completely. They should bake in the circle and then you’ll cut them apart when they’re done baking.
This recipe is one of the few times I prefer using instant oatmeal instead of old-fashioned oatmeal.
The instant oatmeal bakes to a softer consistency in the scones.
If you use old-fashioned rolled oats on hand, you
can soak them in the buttermilk for 10-15 minutes before preparing the scone batter.
OATMEAL CINNAMON SCONES
For the streusel:
2 tablespoons butter, melted
½ cup brown sugar
2 tablespoons all-purpose flour
1½ teaspoons ground cinnamon
For the scones:
2 cups all-purpose baking mix*
¼ cup sugar
2⁄3 cup buttermilk, half and half or whipping cream
1 egg, lightly beaten
1 teaspoon vanilla extract
½ cup rolled oats
½ cup cinnamon chips, optional
*Bisquick Healthy Heart reduced-fat baking mix was used for testing purposes.
Heat oven to 425 degrees. Prepare streusel topping: Stir the melted butter, brown sugar, flour and cinnamon together in a small bowl and set aside.
Combine the baking mix, buttermilk, half and half or whipping cream, egg, vanilla extract and oats in a bowl. Gently fold in the cinnamon chips. Pat dough into a 10-inch circle on a parchment paper-lined baking sheet. Sprinkle with remaining streusel. Cut into eight wedges, but do not separate.
Bake 20 to 25 minutes, until golden brown. Separate into wedges and serve warm. Makes eight scones.