I had another post all lined up to go today but then I made these scones this morning and decided I’d rather share them instead! They first came on my radar when Jen of My Kitchen Addiction posted them a few weeks ago. I’m not usually a big scone person (ok, with the exception of these scones, which are amazing!!), but the idea of a scone stuffed with a cinnamon-sugar-butter mixture sounded too good to resist! The recipe comes from the King Arthur Flour Whole Grains Baking cookbook and while Jen made some interesting substitutions to the recipe (you can see her version here), I made it almost exactly as written since I had the ingredients on hand.
The recipe uses three types of flour – all-purpose, whole wheat and oat. I’ve had good results using white whole wheat flour in my baking so I went with that. For the oat flour, I pulsed old-fashioned oats in my food processor and then weighed them to get the correct amount. I needed about 1 1/2 cups of old-fashioned oats to yield the 3 1/4 ounces of oat flour the recipe called for. If you want a bit of extra cinnamon flavor, you could add cinnamon chips to the dough – just throw them in when you add the liquid ingredients to the dry ingredients.
To say this dough was sticky would be a major understatement. I won’t lie – it was tricky to work with and I used a lot of flour so I could handle it. It was easier for me to put the dough into the cake pan and then pat it to form a 9-inch circle as opposed to forming the circle on a work surface and then transferring it to the pan. The recipe calls for cutting the scones before you bake them, which I thought was interesting and I struggled a bit here too due to the stickiness of the dough. It was fine though – when the scones came out of the oven the lines I’d cut were still visible and I just used the knife to re-cut them before flipping them out of the pan. Speaking of taking the scones out of the oven, mine were done in about 35 minutes, which is less than the suggested baking time, so you may want to start checking yours a few minutes early.
The house smelled absolutely amazing as these baked and I couldn’t wait to dig into one! Fortunately, they did not disappoint! I had one warm and it was delicious. The brown sugar/cinnamon filling was definitely the best part and added a lot of flavor. My scones were moist and tender, which wasn’t surprising given the texture of the dough. I’ll definitely make them again, and as Jen mentioned, this recipe would be a great base for playing around with other flavor combinations. I shared these with Shane’s dad and his coworkers, which was probably a good thing or I might have eaten them for lunch!
Cinnamon-Filled Scones
from King Arthur Flour Whole Grain Baking
Filling
2/3 cup (4 3/4 oz) sugar
1 tablespoon cinnamon
1 tablespoon all-purpose flour
3 tablespoons (1 1/2 oz) unsalted butter, softened
Dough
1 cup (3 1/4 oz) oat flour
1 cup (4 oz) white whole wheat flour
1 cup (4 1/4 oz) all-purpose flour
1/3 cup (2 3/8 oz) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick, 4 oz) cold unsalted butter
1 large egg
1 cup evaporated milk (or half-and-half)
1 teaspoon vanilla extract
Topping
milk for brushing
sparkling or turbinado sugar for sprinkling
Preheat oven to 375 F. Spray a 9-inch cake pan with cooking spray or line the bottom with parchment paper.
To make the filling: Stir the sugar, flour and cinnamon together in a small bowl. Add the butter and combine to form a spreadable paste.
To make the dough: Whisk the flours, sugar, baking powder and salt in a large bowl. Using a pastry cutter (or your fingers), cut the butter into the mixture until it resembles coarse sand, with some pea-sized chunks of butter. In a measuring cup, combine the milk, egg and vanilla. Add to the dry ingredients and use a fork to stir just until the dough comes together.
Turn the dough out onto a floured work surface. Divide it in half, knead each half and then gently form each into a 9-inch circle. Put one of the circles in the prepared cake pan then spread the cinnamon filling on top. Place the second circle of dough on top of the filling and press down lightly to remove any air bubbles.
With a floured knife cut the scones into 12 wedges. Brush the tops with milk (I used some of the extra evaporated milk) and sprinkle with turbinado or sparkling sugar.
Bake until golden brown and firm to the touch in the center, about 40 minutes. Remove from the oven and cool in the pan on a wire rack for 10 minutes. Run a knife around the outside edge of the pan then invert the scones onto a cooling rack and invert again onto a plate so the scones are right side up.
I’m always trying to talk myself into using whole wheat flour more often in my baking, and it’s recipes like this on that make me want to do it! The scones look delicious.
Oh my! These have my name written all over them…..I love anything with cinnamon and sugar in them. Thanks for sharing, I will be making them soon! (probably tonight) Denise@cottagesisters
Tracey, these look soooo incredibly delicious.
And you KNOW how I feel about scones.
I love that cookbook, I use it a lot. Your scones appear to have turned ot wonderfully! Great job. Peace, Stephanie
these look so good! I saw them on jen’s blog as well, and now i want to make them even more. I
These were a big hit at the office! The fact that they were still warm didn’t hurt matters, and the smell of cinnamon spread throughout the office quickly, advertising their presence. The texture was great, the flavor was awesome, and the fact that they were whole grain made us all feel less guilty about eating them! Thanks!
This may be the recipe that gets me making scones again! They look delicious!
I saw these on Jen’s blog too! Love both of your versions!
Holy cow…these look….to die for!
I love scones and these look really good. I have this cookbook and haven’t used it enough!
I have been wanting a breakfast baked good really badly this week- maybe this is the one!
Oh gawd, I can just imagine how amazing this smelled and tasted. Inspired idea, Tracey!
That cinnamon filling looks incredible! I have a bag of oat flour that I’ve been looking for uses for, these scones definitely would be the perfect use.
What a fun and unique scone!
Rick saved a piece to bring home to me and WOW!!! That was delicious! So moist and flavorful with the cinnamon. I can just imagine how good they were warm! Great job, Tracey!
Those look incredible. I like scones, but often get complaints from people that aren´t accustomed to them that they are dry. With this filling, it looks like the “problem” may be solved, not to mention how fabulously scrumptious they look. I think I’m going to forward this recipe ahead of another I had planned for cinnamon bun scones. Yum!
Glad you enjoyed these scones! I’ll have to try the original recipe next time. I’m really hungry for scones now. Reading blogs is not good for my waistline! 🙂
Wow…Tracey I am in awe of these amazing looking scones. I love that you did them in a pan. And that filling looks outstanding!
This could so easily be breakfast this morning. Sounds and looks wonderful.
Another book I don’t have (seriously)? Which I’ll have to get after looking at these… I am definitely making these (perfect take-to-work morning treat)! Who doesn’t love cinnamon! Thanks for sharing the recipe!
That cinnamon filling looks so sweet and delicious! I am going to have to make these very soon-they look like the perfect accompaniment to a hot cup of coffee 🙂
Mmm, sounds (and looks) delicious! I love cinnamon and scones, so I’ll have to try these. I really need to bake more stuff from that book.
Those look absolutely amazing! Worth the effort, I’d say 🙂
I remember wanting to make these after seeing them on Jen’s site. Yours look like they came out wonderful.