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Cinnamon Chip Scones | Magnolia Days

Cinnamon Chip Scones

A recipe for scones made with buttermilk, oats, cinnamon, and cinnamon chips. A great treat for breakfast or a snack.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Renee

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup oatmeal
  • 6 tablespoons sugar
  • 1/2 teaspoon cinnamon plus more for topping
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons cold unsalted butter
  • 1/2 cup cinnamon chips
  • 3/4 cup buttermilk plus 1 or 2 tablespoons if needed
  • Cream or half-and-half
  • Turbinado sugar

Instructions

  1. Cut butter into small pieces and put back in refrigerator to keep cold. Preheat oven to 375° F.
  2. Combine flour, oatmeal, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Cut the cold butter into the dry ingredients using a pasty blender until mixture is crumbly (there will be small pea sized pieces of butter). Stir in the cinnamon chips. Add the ¾ cup of buttermilk and stir with a wooden spoon. Add 1 or 2 tablespoons more of buttermilk if it looks too dry. Some of it will still be a bit crumbly.
  3. Transfer the mixture from the bowl to a lightly floured surface. It is okay for there to be some dry ingredients. Lightly knead until all the ingredients come together into a ball. Pat down to a circle about 8 inches wide. Cut into 8 wedges. Transfer the wedges to a baking sheet lined with parchment paper or a silpat. Brush scones with cream and sprinkle with cinnamon and turbinado sugar.
  4. Bake for 21 to 24 minutes, until the edges are lightly browned. Transfer scones to a wire rack. Serve warm. Keep leftovers in an airtight container. Makes 8 large scones.

Recipe Notes

A recipe for scones made with buttermilk, oats, cinnamon, and cinnamon chips. A great treat for breakfast or a snack.