Oatmeal Almond Butter Cinnamon Scones

I know I'm someone who exaggerates a lot. I mean a lot. (I might be exaggerating how much I exaggerate, but it's a lot.) Exaggeration is great, it makes people pay more attention, it makes your stories more interesting. But i'm sure people know I'm exaggerating. It's not lying though. It's just making everything sounds bigger and better and more exciting.

But I'm not exaggerating when I say these are the best scones of my life. They're hearty but still moist, a comforting flavor combination, and absolutely perfect with a cup of coffee (or tea).

Honestly as soon as I took my first bite of one, I wanted to grab a second because I knew that would be happening. And it only made six and I wanted to claim another as my own before my family could eat them.

I'm having an almond butter moment, so these scones were especially perfect. You could make these with peanut butter, but it would take away the special quality almond butter brings to it. When you bite into it you don't think "Almond butter!" the same way you think :Peanut butter!" when you bite into something peanut buttery. It just gives it an undefinable nuttiness that's helped by the oatmeal. And then pulled together by the cinnamon chips. Nutty + cinnamon + oatmeal = perfect flavor combination. 

Honestly this is one of the few times adding chocolate might detract from it. (Gasp!) But these flavors are all subtle and work together in harmony, and chocolate is strong enough of a flavor that adding it to the mix would throw off the balance and you wouldn't get to taste and appreciate the other flavors. You gotta let the lesser favors have more attention. Like with people, you might find they're the most interesting and exciting. 

But what doesn't detract from these flavors is coffee. Coffee is actually perfect with these. I actually can't think of a better baked good to go with a cup of hot coffee. They're hearty and nutty and moist. The taste of coffee complements the nuttiness and the oatmeal perfectly.

Actually, FLAWLESSLY. This scone is the Beyoncé of scones. 

I'm not even exaggerating.

-Audrey

Facebook | Twitter |  Instagram |  Pinterest

Check out our new app!

 

Oatmeal Almond Butter Butter Cinnamon Chip Scones

INGREDIENTS:

2 cups all-purpose flour
1 cup traditional rolled oats
1/3 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
¾ cup buttermilk
1 egg, separated
½ cup almond butter
1 cup cinnamon chips
Raw sugar, for sprinkling

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda and salt. Add the butter and use a pastry blender to cut the butter into the flour mixture until the butter is pea-size (alternately, you could use your fingertips to rub the butter into the flour mixture).

3. In a small bowl, whisk together the buttermilk and the egg yolk.

4. Make a well in the flour mixture and pour the buttermilk mixture into the center of the well, then add the almond butter. Using a rubber spatula, very gently fold the mixture together until it starts to come together. Add the cinnamon chips and gently knead with your hands (in the bowl) until just incorporated. Be careful not to overmix the dough.

5. Turn the dough out onto the parchment-lined baking sheet and pat it into a round disk about 8 inches in diameter. Whisk the egg white, then brush the top of the dough with the egg white, and sprinkle with the additional sugar.

6. Cut the dough into 8 wedges (do not separate them) and bake for 18 to 22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs attached. Remove from the oven and let cool for 5 minutes, then re-slice and separate them. Transfer to a wire rack to cool completely, or serve slightly warm. Store in an airtight container at room temperature for up to 2 days.

Adapted from Brown-Eyed Baker (who adapted it form Baked Elements)