This scone recipe is a twist on my classic Social Scones. The addition of oatmeal makes it hearty and the cinnamon gives a warmth perfect for a rainy day with a cup of tea and a good book. Make some today!
Mix together flour, sugar, baking powder, baking soda, salt, cinnamon, and oats.
Add grated butter and work into mixture with your hands, rubbing butter and dry ingredients together until the mixture looks sandy.
Whisk together the heavy cream and the egg. Pour over the dry ingredients. Use a spatula to incorporate the cream. The dough will be very sticky.
Work the dough until it comes together to form a ball. Turn out onto a generously floured surface.
Roll to 1/4 an inch in thickness. Place half of the chocolate chips on one half of the dough and fold the other half on top. Roll the dough out again and repeat the process with the remaining chocolate chips. Work the dough into a round shape.
Cut the dough round into eight triangles. Place on a cookie tray lined with parchment and transfer to the freezer for 10 minutes.
Remove scones from freezer and brush with additional heavy cream.
Bake in the preheated oven for 15 – 18 minutes. While the scones bake, make the glaze.
Whisk together heavy cream and confectioner’s sugar until you get a thick but pourable glaze.
Once the scones have baked, remove them from the oven and let cool slightly. Drizzle with glaze and serve.
Oatmeal Chocolate Chip Scones
2 cups of all-purpose flour
1/3 cup of sugar
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of cinnamon
1 cup of quick cooking oats
1 stick of unsalted butter, grated (easier to do with frozen butter)
1/2 cup of heavy cream (plus extra for brushing)
1/2 cup of bittersweet chocolate chips
For the Glaze:
1/2 cup of confectioner’s sugar
2 – 3 tablespoons of heavy cream
Whisk together the flour, sugar, baking powder, baking soda, oatmeal, cinnamon, and salt in a large bowl.
Add the frozen grated butter and toss in the dry ingredients to coat. Once the butter is coated, rub the butter into the flour with your fingers.
Whisk together the egg and the cream. Add the wet ingredients to the dry and mix with a spoon until it just comes together. If the dough seems a bit dry, add a little heavy cream. If the dough seems sticky, add a little flour.
Roll the dough out onto a floured surface. Pat the dough into a round and cut the round into eight triangles.
Place the triangles on a parchment lined baking sheet. Place in the freezer for 10 minutes.
Preheat the oven to 400° F.
Remove the scones from the freezer. Using a pastry brush or your fingers, apply a thin layer of heavy cream to the top of each scone.
Place the scones in the oven and bake for 15 – 18 minutes, rotating the pan halfway through the baking time. The scones are finished baking when they are puffed and golden.
While the scones are cooling, make the glaze. Whisk together heavy cream and confectioner’s sugar until it makes a thick but pourable glaze.
Drizzle glaze over scones and serve immediately. Enjoy!