Whole Wheat Buttermilk Oatmeal Scones with Honey Cinnamon Icing

More scones!!

I know, I know…I make a lot of scones, but they are just so good. I always talk about how convenient scones are to have around, because you can make them ahead of time, and store them in the freezer. The best part is they can go straight from the freezer to the oven!

My son loves scones, and it is a great way to get some fiber into his diet, since this recipe has oatmeal in it. He is in a huge “picky eater” phase, and it is driving me crazy. I will do anything just to get him to eat something. I’m pretty sure it is more that he is testing his independence, and basically wants to do the opposite of what I ask him to do. Toddlers are crazy!

This recipe is super quick and easy! 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. You can also use a pastry cutter to break up the butter, and switch to a fork, or your hand, to mix in the wet ingredients.

Tips for perfect Whole Wheat Buttermilk Oatmeal Scones with Honey Cinnamon Icing

*Use cold ingredients!! Make sure the butter and buttermilk at cold, because it will create a light and tender scone!

*Don’t overwork the dough, or it will become tough.

*If you do not have a food processor, I recommend using quick cooking oats

*If you want to freeze the scones, place them on a baking sheet, or plate, and place in the freezer. Once frozen, place them in a freezer safe bag, and label.

Cut it like a pizza!

It is ok if it is crumbly!

mmmmm honey and powdered sugarrrr!

I just use a plastic bag to pipe the icing onto the scones. To make the process easier, simply fold a plastic bag over a glass and pour the frosting into the bag. Twist the open end to prevent the frosting from falling out, and then cut the tip off of one of the bag’s corners. Use that to drizzle the frosting on.

Video tutorial here:

Whole Wheat Buttermilk Oatmeal Scones with Honey Cinnamon Icing

Author:

Maria Provenzano

Ingredients

• 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 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 cup COLD unsalted butter; cut into cubes

• 1/2 cup buttermilk; plus more if needed

• 1 teaspoon vanilla extract

• Icing:

• 1/2 cup powdered sugar; plus more if needed

• 1 tablespoon honey

• 1/4 teaspoon vanilla

• 1/8 teaspoon honey

• pinch of salt

• 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.**

Instructions

1. *Place the flour, oatmeal, sugar, baking powder, baking soda, salt, and cinnamon spice in bowl of a food processor

2. *Pulse to combine

3. *Place the butter in the mixer

4. *Pulse to combine; mixture will like a bit like sand

5. *In a separate bowl (I like using a measuring cup for wet ingredients) combine the buttermilk and vanilla

6. *With the mixture running pour in the wet ingredients

7. *Combine until JUST mixed in; if it is too crumbly add in a bit more buttermilk

8. *Remove the dough from the processor and place on a lightly floured surface

9. *Use your hands to form a large flat disk with the dough about a half inch to an inch thick

10. *Use a knife to cut the dough in half one way and the opposite way, this will make four large pieces

11. *THEN cut each of the pieces in half… this will look like a pizza!

12. *Place each piece on a baking sheet lined with parchment paper

13. *Place the baking sheet in the fridge for about 15 minutes

14. *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

15. *Preheat your oven to 375 degrees

16. *Place the scones on the baking sheet into the oven and bake for 15-20 minutes

17. *If they are coming straight out of the freezer it may take about 5-7 minutes longer

18. *Allow to cool on a cooling rack

19. *Meanwhile make the icing

20. *Measure the powdered sugar and cinnamon into a bowl, whisk together

21. *Pour in the honey, vanilla and milk while whisking to combine

22. *If it is too thin, add more powdered sugar, and if it is too thick add a touch more milk

23. *Once thoroughly mixed pour the icing into the corner of a small ziplock back

24. *Cut the tip of the corner of the bag and drizzle the icing over the cooled scones

25. *You can also simply use a spoon to drizzle the icing over the scones