Cinnamon-filled Scones

Lucky I managed a photo before they were all eaten!

Lucky I managed a photo before they were all eaten!

These are arguably the family’s favourite breakfast scone. They take longer to make and to bake than my usual scones, so I make them up the night before and put them in the fridge. In the morning, all I have to do is toss them in the oven. Though I haven’t tried it, the oat/whole wheat dough would go great with a jam filling, too!

Filling:

1/3 cup brown sugar

1 ½ tsp cinnamon

1 Tbsp all-purpose flour

3 Tbsp (40 g) very soft butter (almost, but not quite melted)

Stir together the above ingredients until they form a spreadable paste. Set aside.

Dough:

1 cup oat flour *

1 cup whole wheat flour

1 cup all-purpose flour

¼ cup brown sugar

1 Tbsp baking powder

½ tsp salt

1 ½ tsp cinnamon

½ cup (125 g) cold butter

1 egg

1 cup milk **

1 tsp vanilla

Mix the flours, sugar, baking powder, salt and cinnamon in a large bowl. Cut in the butter with a pastry knife until it resembles coarse crumbs.

Whisk together the egg, milk, and vanilla. Add this mixture to the dry ingredients, and mix just until the dough comes together.

Divide the dough in half. Knead each half gently, then pat each into a 9-inch round. Place one round into a lightly greased 9-inch round baking pan. Spread the filling on top. Place the second round of dough on top of the filling and press gently to remove air pockets.

Cut the scones into 12 wedges, and bake at 375°F (190°C) for 40 minutes, until brown and firm in the centre. Allow to cool 5-10 minutes before removing from the pan.

Eat immediately…or someone else will beat you to them!

* You can make your own oat flour by grinding rolled oats in a food processor for about 30 seconds.

** For Cinnamon/Pumpkin scones, use ¾ cup of cooked, mashed pumpkin and ¼ cup milk. If the pumpkin is dry, you may need to add a little more milk.

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