Cinnamon Roll Oat Scones

Kathryn Brown


Excellent breakfast treat. Serve warm or at room temp.

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2 c
1 c
old fashioned oats
1/3 c
brown sugar
2 tsp
baking powder
1 tsp
8 Tbsp
cold butter, cubes
1/2 c
pecans, chopped
1 c
heavy cream


6 Tbsp
butter, softened
6 Tbsp
brown sugar
1 tsp

How to Make Cinnamon Roll Oat Scones


  • 1For the dough:
    Whisk together flour, oats, 1/3 cup brown sugar, baking powder & 1 teaspoon cinnamon.
  • 2Cut in cubed butter until the mixture is pea-sized pieces. Stir in pecans. Add cream; stir until flour is incorporated.
  • 3Turn dough onto floured parchment paper. Lightly sprinkle with more flour; top with second piece of parchment. Gently roll into 10-inch square.
  • 4For the filling:
    Combine softened butter, brown sugar and cinnamon to form a paste.
  • 5Spread paste onto dough.
  • 6Roll dough, jelly roll-style, into a log and cover with plastic wrap. Freeze 15 minutes.
  • 7Preheat oven to 400.
  • 8Slice dough into 6 slices. Place in jumbo muffin tin.
  • 9Bake 20-25 minutes until golden.
  • 10Enjoy!

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About Cinnamon Roll Oat Scones

Course/Dish: Other Breakfast
Main Ingredient: Rice/Grains
Regional Style: American

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