Whole Wheat Buttermilk Oatmeal Scones with Honey Cinnamon Icing
Try this Whole Wheat Buttermilk Oatmeal Scones with Honey Cinnamon Icing recipe, or contribute your own.
Try this Whole Wheat Buttermilk Oatmeal Scones with Honey Cinnamon Icing recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- pinch of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 tablespoon honey
- icing:
- 1/4 teaspoon vanilla
- 1/2 teaspoons baking powder
- 1 1/2 cup whole wheat flour
- 1 cup old fashioned oatmeal **see note below***
- 1/3 cup turbinado sugar (or brown sugar)
- 1/2 cup cold unsalted butter cut into cubes
- 1/2 cup buttermilk plus more if needed
- 1/2 cup powdered sugar plus more if needed
- 1/8 teaspoon honey
- 1/2 to 1 tablespoon milk or half and half
- **if you do not have a food processor i recommend using quick cooking oats, because the food processor breaks up the big pieces of the old fashioned oats, and if you aren't going to be able to do that, you want to use a smaller oat. the quick cooking oats and smaller than the old fashioned.**
- Carbohydrate 165.399903775706 g
- Cholesterol 494.583333336263 mg
- Fat 188.974510000664 g
- Fiber 23.3715032631743 g
- Protein 32.1394788045192 g
- Saturated Fat 118.092848333739 g
- Serving Size 1 1 recipe (605g)
- Sodium 1003.11557299392 mg
- Sugar 142.028400512532 g
- Trans Fat 13.9459026666992 g
- Calories 2417 calories
Step-by-step
- Place the flour, oatmeal, sugar, baking powder, baking soda, salt, and cinnamon spice in bowl of a food processor
- Pulse to combine
- Place the butter in the mixer
- Pulse to combine; mixture will like a bit like sand
- In a separate bowl (I like using a measuring cup for wet ingredients) combine the buttermilk and vanilla
- With the mixture running pour in the wet ingredients
- Combine until JUST mixed in; if it is too crumbly add in a bit more buttermilk
- Remove the dough from the processor and place on a lightly floured surface
- Use your hands to form a large flat disk with the dough about a half inch to an inch thick
- Use a knife to cut the dough in half one way and the opposite way, this will make four large pieces
- THEN cut each of the pieces in half… this will look like a pizza!
- Place each piece on a baking sheet lined with parchment paper
- Place the baking sheet in the fridge for about 15 minutes
- If you plan in freezing these place them in the freezer for a half hour then remove and place in a freezer friendly bag, label, and place back in the freezer
- Preheat your oven to 375 degrees
- Place the scones on the baking sheet into the oven and bake for 15-20 minutes
- If they are coming straight out of the freezer it may take about 5-7 minutes longer
- Allow to cool on a cooling rack
- Meanwhile make the icing
- Measure the powdered sugar and cinnamon into a bowl, whisk together
- Pour in the honey, vanilla and milk while whisking to combine
- If it is too thin, add more powdered sugar, and if it is too thick add a touch more milk
- Once thoroughly mixed pour the icing into the corner of a small ziplock back
- Cut the tip of the corner of the bag and drizzle the icing over the cooled scones
- You can also simply use a spoon to drizzle the icing over the scones
My Unexpected Baking Adventure: Whole Wheat Buttermilk Oatmeal Scones
Baking has never been my strong suit. I’m more of a “throw-it-together-and-hope-for-the-best” cook, usually opting for quick, simple meals after a long day. My kitchen is rarely the picture of pristine order you see in magazines; flour dusts every surface, and there’s always a lingering aroma of whatever culinary experiment I last attempted. But recently, a yearning for something warm, comforting, and slightly more sophisticated than my usual microwave mug cakes took over. That's how I stumbled upon this recipe for Whole Wheat Buttermilk Oatmeal Scones with Honey Cinnamon Icing.
The idea of making scones seemed daunting at first. Scones, in my mind, were delicate, finicky things that required precision and a steady hand – qualities I definitely didn't possess. But the allure of a perfectly crumbly, slightly sweet treat, paired with a fragrant honey cinnamon icing, was too strong to resist. I gathered my ingredients – a mix of whole wheat flour, oatmeal, butter, buttermilk, and a healthy dose of cinnamon – and dove in, fully expecting disaster.
Surprisingly, the process turned out to be much simpler than anticipated. The food processor became my best friend, effortlessly blending the dry ingredients. The dough, initially a crumbly mess, slowly came together with the addition of buttermilk, forming a manageable disk that I transformed into perfect scone shapes. I confess, I had a minor mishap when cutting the scones, resulting in a few oddly shaped pieces. But who cares? They were still going to be delicious!
The baking itself was a revelation. The aroma that filled my kitchen while the scones baked was heavenly. A warm, comforting scent of cinnamon, oatmeal, and buttermilk – truly a sensory experience. When the timer went off, and I pulled out a tray of golden-brown scones, I felt a surge of accomplishment I hadn’t anticipated. It wasn't just about the baking; it was about the process, the quiet time in the kitchen, the simple joy of creating something delicious from scratch.
The honey cinnamon icing was the perfect finishing touch. A simple mixture of powdered sugar, cinnamon, honey, vanilla, and a little milk, it transformed the scones from good to extraordinary. The sweetness balanced the slightly savory notes of the whole wheat flour and oatmeal, creating a flavor profile that was both comforting and sophisticated. The icing drizzled over the warm scones was simply irresistible. It was the perfect blend of sweet and spicy, the honey providing a touch of subtle complexity. I made a double batch and honestly considered making a third, they were so good.
This recipe wasn't just about baking scones; it was about rediscovering the simple pleasures of cooking. It was about embracing the imperfections, the unexpected mishaps, and celebrating the little victories along the way. It was a reminder that even the most daunting culinary challenges can be conquered, and that the rewards – a tray of warm, delicious scones, the smell of baking filling your kitchen – are far greater than any initial apprehension. I may still be a more-or-less organized baker, but now I know, with certainty, that even a kitchen novice can create something truly special.
Ingredients I used and some tips:
- Whole Wheat Flour: Adds a lovely nutty flavor and wholesome texture.
- Old Fashioned Oatmeal: For that extra bit of chewiness. If you don’t have a food processor, use quick-cooking oats.
- Buttermilk: Provides the perfect tangy counterpoint to the sweetness.
- Honey Cinnamon Icing: The star of the show! Simple to make, yet incredibly flavorful.
Next time, I'm going to try adding different variations to the recipe:
- Adding nuts: Chopped pecans or walnuts would add wonderful texture and flavor.
- Dried fruits: Cranberries or raisins would provide a nice sweetness and chewy element.
- Different spices: A hint of cardamom or ginger would create a more unique flavor profile.
This simple recipe opened up a whole new world of baking possibilities. It’s a testament to the fact that even seemingly complex recipes can be accessible and rewarding. So, go ahead, try it for yourself. Embrace the mess, enjoy the process, and savor the delicious results. You won't regret it.
