I made these yesterday. My current fear is that someone might hook me up to a lie detector and ask how many I’ve eaten.
I don’t generally condone a non-triangular scone. I prefer them to be that shape, however I have spent time traveling in the land of scones (England and Ireland) and well, they usually are not triangular.
This particular scone is a very sticky mess and would not be much fun to try to triangle up so I went with the 1/4 cup plop method instead. It’s also faster which means they are in my mouth faster, so that’s what compromise is all about.
But in general, for the record, I’m on team triangle scones.
Except for these.
The original recipe came from Bake or Break but I tweaked it a bit and eliminated a few extra nonsense bowls.
- 2 Tablespoons packed brown sugar
- 2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/4 cup granulated sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into 1/2 inch cubes
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
For the glaze:
- 3/4 cup confectioners’ sugar
- 3 to 4 teaspoons milk
- Preheat oven to 425 F. Line a baking sheet with parchment papr.
- In a small bowl combine the brown sugar and cinnamon. Set aside.
- In a large bowl, combine the flour, oats, sugar, baking powder, and salt. Add the butter and cut in with a pastry blender or a fork until mixture resembles coarse crumbs.
- Add milk, egg and vanilla into the flour mixture. Stir until just combined.
- Sprinkle the cinnamon sugar mixture over the dough. Gently stir until the batter is just swirled with cinnamon mixture.
- Drop the dough by 1/4 cup portions onto the prepared pans, leaving about 2 inches between scones.
- Bake 11 to 13 minutes, or until golden brown.
- Cool scones on a wire rack for 5 minutes while you make the glaze.
For the glaze:
- Combine the powdered sugar with 3 teaspoons milk. Add more milk if necessary to achieve pouring consistency.
- Lay a piece of tin foil down under your wire rack!!
- Drizzle the glaze over the warm scones.