by Heather Harris Brady
Whenever anyone asked my grandpa what he would prefer to be called (Alt, Alton, etc.) he always said the same thing, “Call me anything but don’t call me late for dinner”. These little rolls remind me of that because I don’t know what to call them (biscuit, scone, whatever) but no one will want to be late when they are coming to the table warm from the oven. I made them as a birthday breakfast for my cinnamon-loving son, but they are quick enough that you could throw them together anytime.
Since these were a birthday treat I used heavy cream, but you can substitute yogurt in for the cream. I do if I don’t have cream on hand.
Cinnamon Scones, Makes 16 3” scones
- 4 T. butter
- 1/3 c. sugar
- 2 t. baking powder
- 2-1/2 c. flour
- 1-1/2 c. heavy cream
- 2 t. cinnamon
- 1/3 c. brown sugar
- 1/3 c. quick cooking rolled oatmeal
Preheat the oven to 375. Combine the flour, sugar, and baking powder in a mixing bowl. Cut in the butter.
Stir in 1 cup of the heavy cream and mix well. Depending on your flour, add enough of the remaining heavy cream to achieve a soft dough.
Turn the dough out and knead it 6-8 turns. Roll it out into a rectangle about ¼” thick.
Combine the cinnamon, brown sugar and oatmeal. Sprinkle the dough, reserving 1/3 of the cinnamon mixture.
Roll up the dough up starting on one of the long sides. Cut into 1” thick slices and place on a greased cookie sheet.
Sprinkle the reserved cinnamon mixture on top of each spiral.
Bake for about 15 minutes, until the scones are a light golden brown. Serve warm. Cover leftovers loosely with plastic wrap and store at room temperature.
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