Cinnamon-Oat Scones

In addition to making another batch of oatmeal raisin cookies for my dad, I decided to be bold and attempt making scones for the very first time. Scones sound hard to make, but I found them surprisingly simple. This particular recipe, I admit, yielded scones that were a little dry and too bland for my taste, but otherwise fine. What little flavor they did have was the result of the cinnamon-sugar topping, which was quite tasty but not enough flavor for me. If I were to make this particular recipe again, I would add more spice to the scone batter itself. However, it's more likely that next time (yes, there will most definitely be a next time) I will try something else. This seems right up my alley. :)

Cinnamon-Oat Scones
(Source: Pillsbury Baking)

Scones:
1 1/2 cups flour
3/4 cup oats
3/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter or margarine
1/2 cup milk

Topping:
1 Tbsp butter or margarine, melted
1 Tbsp sugar
1/4 tsp cinnamon

1. Heat oven to 375°F. Lightly grease cookie sheet with shortening or cooking spray. In medium bowl, mix flour, oats, brow sugar, baking powder, salt, and cinnamon. With pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. Add milk all at once; stir just until dry ingredients are moistened.

2. On floured work surface, gently knead dough 5 or 6 times. Place on cookie sheet; press into 6-inch round, about 1 inch thick. Brush top with melted butter.

3. In small bowl, mix sugar and cinnamon. Sprinkle over top. Cut into 8 wedges; separate slightly.

4. Bake 20 to 30 minutes or until golden brown. Serve warm.