Oatmeal Cinnamon Scones

Recipe by Galley Wench
READY IN: 35mins




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