Mmmm scones. These are one of favorite breakfast treats— they are easy to whip up (no rising or chilling needed), sweet but not overly so, and have oats and whole wheat pastry flour for some heft but aren’t dense. Again, I had to throw cardamom in there; it complements the cinnamon chips so well. And the turbinado sugar gives it the best crunch! Whew… that’s a lot to say these treats are delicious and go perfectly with your morning cup of coffee.
1 1/2 cups whole wheat pastry flour
1/4 cup turbinado sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cardamom
6 tablespoons cold butter, cut into very small pieces
1 cup rolled oats
1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon white vinegar; I never have buttermilk on hand)
1/3 cup cinnamon chips
extra turbinado sugar, for sprinkling
Preheat oven to 350 deg F. Line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, and baking soda. Cut the butter into the flour mixture using your hands or a pastry tool (I always use my hands). The dough should be sandy in texture, with flakes of butter up to pea sized pieces. Stir in the oats, followed by the buttermilk, and combine. When the dough is uniformly moistened, stir in the cinnamon chips. I use my hands at this point to combine everything evenly.
Pat the dough together with your hands and then place on parchment-lined baking sheet. Gently make a round disc, approximately 8-inches in diameter. Cut into 8 wedge-shaped pieces with a sharp knife, and separate so there is room between each scone. Alternatively, you could make two, smaller rounds for smaller scones, or pat this is into a rectangle and cut the pieces into squares- your choice!
Sprinkle the tops with additional turbinado sugar, if desired. Bake for 12-15 minutes, or until golden brown. Let cool for several minutes on the baking sheet before transferring to a wire rack to cool completely.
Note: you can find cinnamon chips in the baking aisle.
Recipe adapted from these scones on 101 cookbooks.