Oatmeal Cinnamon Scones

READY IN: 35mins
Recipe by Galley Wench

Perfect anytime! Updated, I've changed the flour to indicate reviewers suggestions.

Top Review by Crafty Lady 13

Made for RSC #11. Very good scone recipe. I have never made scones with oatmeal before. I really liked the flavors of the orange, cinnamon and craisins together. I followed the directions exactly, but found that I also needed to add more flour to keep the dough from being too sticky. Overall, a very good recipe with a wonderful flavor.

Ingredients Nutrition


  1. Preheat Oven 375 degrees.
  2. Spread oatmeal on baking sheet and place on center rack of oven and toast for 4 minutes.
  3. Stir and add pecans to mixture and toast an additional 3-5 minutes, careful not to over toast the pecans.
  4. Remove from oven and allow to cool.
  5. Set oven temperature to 425 degrees.
  6. Remove 2 Tablespoons oatmeal and set aside for dusting counter.
  7. Wipe out baking sheet and line with parchment paper.
  8. In small bowl combine, milk, cream, honey and egg.
  9. To food processor mix together 1 1/2 cups flour, baking powder, cinnamon and salt.
  10. Sprinkle butter over top and process until resembles cornmeal.
  11. Transfer mixture to bowl and stir in the oats, pecans, orange zest and craisins.
  12. Stir in milk mixture and knead in bowl until forms a large ball.
  13. To reserved oatmeal add 2 tablespoons of flour and sprinkle counter with 1/2 of the mixture.
  14. Turn dough out on counter and dust top with remaining toasted oatmeal mixture.
  15. Lightly knead mixture and form into a circle approximately 1 inch thick (7-8 inches in diameter).
  16. Cut dough into 8 wedges and place each wedge on prepared baking sheet.
  17. Brush tops of each wedge with milk and dust with sugar and cinnamon.
  18. Bake at 425 degrees until golden brown, approximately 12-15 minutes.
  19. Remove to pastry rack and allow to cool 10-15 minutes before serving.

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