These buttery Oatmeal Scones are made with a combination of rolled oats and quick oats for texture, flavored with a hint of cinnamon and vanilla, and topped with a creamy brown sugar icing!
One of my favorite flavors ever is oatmeal. To me, the flavor of oats is so comforting and cozy that it's almost therapeutic. They are hearty and satisfying and have such a yummy flavor. I love them in cookies like my White Chocolate Berry Oatmeal Cookies or Chewy Coconut Oatmeal Cookies, in breads or rolls like these Soft Molasses Oatmeal Dinner Rolls, or in scones as I've done with this recipe!
This actually is not my first scone recipe with oats in them; my Apple Cinnamon Oatmeal Scones also feature oats and were inspired by my absolute favorite apple oat flat white that Starbucks used to have on their Fall menu. I remember celebrating with one after I passed my driving test, haha!
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⭐️ Why You Will Love This Recipe
- Texture: Some people associate scones with being dry and crumbly. Not here, these oatmeal cinnamon scones are tender and buttery, thanks to the heavy whipping cream and butter inside and the creamy icing on top.
- Flavor: Cozy flavors of cinnamon, oatmeal, and brown sugar come together to create the perfect simple but delicious scone.
- Method: Don't be intimidated by making this coffee-shop favorite at home; scones are easy and quick to make!
🧈 Ingredients
Here are the ingredients needed to make these iced oatmeal scones.
Ingredient Notes
- Oats: A combination of rolled oats and quick oats gives these scones the best texture and flavor.
- Brown Sugar: Added to both the dough and the icing, brown sugar complements the flavor of the oats perfectly in this recipe.
- Butter: As in most of my recipes, this one is made with salted butter. See the recipe notes below the recipe card for instructions on how to use unsalted butter in this recipe.
- Cinnamon: Oats and cinnamon are a great flavor combination, and just a little cinnamon adds so much to this recipe.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the flour, oats, brown sugar, baking powder, and cinnamon. Add the cold cubes of butter.
Step 2: Use a pastry cutter to cut the butter into the dry ingredients until the pieces of butter are the size of peas.
Step 3: Whisk together the heavy whipping cream, egg, and vanilla.
Step 4: Add the combined wet ingredients to the flour/butter mixture and mix until the dough starts to come together before turning the dough out onto the countertop and gently kneading and folding the dough together.
Step 5: Separate the dough into three equal portions and shape each into a disk about 4 inches in diameter and 1 ½ inches thick. Coat the top, bottom, and sides of each disk of dough in quick oats.
Step 6: Slice each round of dough into quarters and arrange on a pan lined with parchment paper, leaving room between each scone for them to spread. Bake in a preheated oven for 12-16 minutes or until golden brown around the edges.
Step 7: To make the icing, whisk together 1 tablespoon of brown sugar and 1 tablespoon of heavy whipping cream. Let it sit for 5 minutes to allow the sugar to dissolve fully.
Step 8: Whisk the mixture again before adding the powdered sugar, vanilla extract, and 1-2 tablespoons more cream or enough to make a drizzleable icing.
Let the scones cool for about 10 minutes after they come out of the oven before drizzling the icing on top.
💡 Top Tip
These scones are amazing served warm with a cup of coffee or tea! If you love scones, be sure to try some of my other scone recipes. There are so many yummy variations possible, such as Carrot Cake Scones or Gingerbread Scones with Maple Glaze for a seasonal twist. My Sun-Dried Tomato & Smoked Cheddar Scones or Jalapeño Cheddar Scones are great if you like savory baking. And these Triple Chocolate Scones or Brown Butter Chocolate Chunk Scones will be a hit if you love chocolate!
❓ Recipe FAQs
Scones are best eaten fresh on the day they were made, but you can store any leftovers covered at room temperature for up to 4 days. Warm slightly before serving.
Yes! Simply follow the instructions all the way up to the point of baking them, but instead, refrigerate the scones covered on the pan for up to 24 hours before baking in a preheated oven.
🌾 More Oat Recipes
Looking for other recipes like this? Try these:
If you tried these Cinnamon Oatmeal Scones or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Oatmeal Scones
Equipment
- large baking sheet
- parchment paper
- mixing bowls
- measuring cups & spoons
- pastry cutter
Ingredients
- 1 ¾ cup all-purpose flour
- ½ cup quick-cooking oats + 2 tablespoons to roll the scones in
- ½ cup rolled oats
- ½ cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¾ cup salted butter * (cold and cubed)
- ½ cup heavy whipping cream
- 1 egg
- 1 teaspoon vanilla extract
For the Icing:
- 1 tablespoon packed brown sugar
- 2-3 tablespoons heavy whipping cream
- ¼ teaspoon vanilla extract
- ⅔ cup powdered sugar (confectioners sugar)
Instructions
- Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
- Whisk together the flour, oats, brown sugar, baking powder, and cinnamon. Add the cold cubes of butter and use a pastry cutter to incorporate the cold butter until the pieces of butter are the size of small peas.1 ¾ cup all-purpose flour, ½ cup quick-cooking oats, ½ cup rolled oats, ½ cup packed brown sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, ¾ cup salted butter
- In a separate bowl, whisk together the heavy whipping cream, egg, and vanilla. Add the combined wet ingredients to the flour/butter mixture and mix until the dough starts to come together before turning the dough out onto the countertop and gently kneading and folding the dough until it comes together.½ cup heavy whipping cream, 1 egg, 1 teaspoon vanilla extract
- Separate the dough into three equal portions and shape each into a disk about 4 inches in diameter and 1 ½ inches thick. Coat the top, bottom, and sides of each disk of dough in quick oats.
- Slice each round of dough into quarters and arrange on a pan lined with parchment paper, leaving room between each scone for them to spread. *(see note) Bake in a preheated oven for 12-16 minutes or until golden brown around the edges.
- To make the icing, whisk together 1 tablespoon of brown sugar and 1 tablespoon of heavy whipping cream. Let it sit for 5 minutes to allow the sugar to dissolve fully. Then, whisk the mixture again before adding the powdered sugar, vanilla extract, and 1-2 tablespoons more cream or enough to make a drizzleable icing.1 tablespoon packed brown sugar, 2-3 tablespoons heavy whipping cream, ⅔ cup powdered sugar, ¼ teaspoon vanilla extract
- Let the scones cool for about 10 minutes after they come out of the oven before drizzling the icing on top. Enjoy!
Notes
- Add an additional ¼ teaspoon of salt if using unsalted butter.
- To prepare the scones ahead of time, simply follow the instructions all the way up to the point of baking them, but instead refrigerate the scones covered on the pan for up to 24 hours before baking in a preheated oven.
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