-
1
Preheat oven to 425u00b0F. Line a baking sheet with parchment and set aside.
-
2
In a bowl, combine the flour, oatmeal, baking powder, salt, and sugar. Stir to combine.
-
3
Using a pastry blender or 2 knives, cut the butter cubes into the flour mixture until it resembles coarse crumbles.
-
4
In a bowl or measuring cup, combine the milk, egg, and vanilla until mixed, then pour into the dry ingredients and mix with a wooden spoon or spatula until just combined. Batter will be thick.
-
5
For the swirl, in a small bowl mix the sugar with cinnamon and pour on top of the scone mixture.
-
6
Swirl in the cinnamon sugar mixture. You just want to evenly distribute it without overmixing.
-
7
Drop mixture by using 2 large spoons or an ice cream scoop if you want large scones. If you want smaller scones, use less dough per scoop. Mine made 7 but could have easily made 10-12. I made them very large.
-
8
Bake for 11-13 minutes. They will be lightly browned and firm to the touch. Do not overbake. Let cool a couple of minutes on the baking sheet then remove to a cooling rack to cool completely. (I missed this step and left them on the baking sheet.)
-
9
While the scones are cooling, make the glaze. In a bowl mix the powdered sugar, vanilla, and 1-2 teaspoons milk. You can add more milk a teaspoon at a time until you get the consistency you like. I only used half the original recipe for the glaze and it was plenty. You can, of course, double the glaze if you need more.
-
10
Once the scones are cool, drizzle the glaze with a whisk or fork by going back and forth across the scone with the glaze, holding the whisk or fork about 2-3 inches above the scone.
-
11
Make sure you have a piece of parchment under the scones or under the cooling rack, depending on where they are when you are glazing them.
-
12
These are a delicious way to start the day. Give them a try and I guarantee you won't regret it.
-
13
Recipe adapted from Quaker Oats, via Flavors by Four.
