Dreary slush filled days are hardly a reason to get out of bed. The scent of cinnamon and oats baking into heavenly scones is a reason to get up early…even on a weekend.
These Cinnamon Oat Scones were a weekend favorite in our family when the young ones were still young, and they still have the power to lure them from bed at a reasonable hour when they’re back in the nest for vacations. The recipe comes from the 1988 cookbook More Taste Than Time by Abby Mandel.
Cinnamon Oat Scones
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| Wooden spice rack from Umeone |
Yield: 8 4-inch scones
Ingredients:
Scones:
1 1/2 c. unbleached all purpose flour
1/2 c. rolled oats
1/2 c. raisins
1/3 c. sugar
1/3 c. milk
3 1/2 tbsp. unsalted margarine, melted
1 large egg
1 tbsp. baking powder
1/2 tsp. salt
Topping:
1 1/2 tbsp. unsalted margarine, melted
2 tbsp. sugar
1 tsp. cinnamon
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| Vintage H-O quick oats from Nachokitty |
15 minutes before baking, place the rack in the center of the oven and preheat to 375 degrees. Butter a baking sheet.
For the scones, mix all the ingredients together until just combined. Do not overmix.
The recipe suggests an elaborate way to shape these. We simply plop on the buttered baking sheet and gently flatten.
For the topping, mix the margarine, sugar and cinnamon and brush over the top of the scones.
Bake until golden, about 16 minutes. Serve warm.
Submitted by Recent History