The majority of the baked goods I make are supposed to come to work with me. This affords me two things: 1) an additional set of taste-testers, and 2) the ability to avoid the responsibility of eating all of everything and gaining 10lbs a week as a result. I had every intention of distributing these scones to my coworkers…but…but….I just couldn’t do it. They’re just too delicious and too easy of a breakfast to give up so easily.
I’ve avoided making scones for….well, forever. Truth be told, I roll my eyes at any recipe that requires me to mix cold butter into flour with my fingers. It takes forever. And let’s be real here, it feels pretty gross to be breaking up 10 tablespoons of butter by hand. And pastry cutters? Pfffft. Right. Because I totally want to listen to metal scraping metal/glass for 10 minutes.
Solution: your handy-dandy food processor. I know this won’t work for every recipe where the butter has to be incorporated this way, but it sure worked well for these scones. It also took approximately 30 seconds. You can’t say that about squishing butter between your fingers.
I actually think these are best the next day. Toast them for a few minutes. You won’t regret it.
Oatmeal Cinnamon Chip Scones
recipe adapted from Baking: From My Home To Yours
1/2 cup buttermilk**
1 2/3 cups flour
1 1/3 cups oats
1/3 cup sugar (half brown, half white)
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp cake spice (or nutmeg, mace, ginger, etc…whatever you like)
10 TB unsalted butter
1/2 to 3/4 c. cinnamon chips (found by the chocolate chips at the grocery store)
- Preheat your oven to 400F.
- In a small/medium bowl, whisk the buttermilk and egg. Set aside.
- Add the flour, baking powder, baking soda, sugar, salt, and spices to the bowl of a food processor (NO OATS!). Drop the butter in on top of the dry ingredients. Pulse mixture until you have pea-sized and oat-sized butter flakes. Pour mixture into a large bowl.
- Stir in oats, making sure to cut them into the mixture with your hands a little, too.
- Stir in cinnamon chips.
- Stir in egg/buttermilk mixture.
- Knead the dough in the bowl a few times by hand to make sure all ingredients are incorporated and distributed evenly.
- Split the dough in half. Form each half into a circle that is about 6″ in diameter. Cut each circle into 6 equal sized “pie slices.”
- Place scones several inches apart on a parchment lined baking sheet. You may need to do this in 2 batches.
- Bake 20-22 minutes, keeping an eye on them toward the end.
**buttermilk shortcut: to make 1 cup of buttermilk, take 1 cup of milk and replace 1 TB of milk with 1 TB of lemon juice or white vinegar. Let it sit for 5 minutes. Voila…buttermilk substitute!