Oatmeal-Cinnamon Scones

Ingredients

• 2.3 oz all purpose flour 
• 1 tablespoon double-acting baking powder 
• 0.3 teaspoon cinnamon 
• 6 servings cinnamon sugar 
• 1 large eggs lightly beaten
• 0.8 cup half & half 
• 0.3 cup brown sugar dark light ( brown okay)
• 3 tablespoons milk 
• 1 cup old fashioned oats 
• 0.1 teaspoon salt unsalted (double if using butter)
• 4 tablespoons butter salted
• 2.3 oz pastry flour whole wheat

Equipment

• food processor
• baking sheet
• baking paper
• oven
• pastry cutter

Directions

1. Mix the flours, oats, salt, baking powder and cinnamon together thoroughly. Stir in the sugar and mix well.
2. Cut the butter in with a pastry cutter or your fingers (food processor would be okay too) until the mixture resembles small crumbs.
3. Add the half & half and stir well. I used the full amount, but you might want to start with just 3/4 cup to make sure the dough is still firm enough to handle. Dough should be soft, but not so soft that you can’t shape it into a circle.Dump though dough out onto a piece of parchment paper and shape it into an 8 inch circle a little less than an inch thick. Wetting your hands lightly very will help with this part. Score the dough into 6 triangles but don’t separate them yet.
4. Put the circle of triangles on a plate and freeze for a few hours or until stiff. When stiff, separate the triangles and put in a freezer bag.When you are ready to bake the scones, remove from the bag and set on a baking sheet. Preheat oven to 375 degrees F. Rub scones with a mixture of egg and milk if desired or just brush with some half half. You can also sprinkle the tops with cinnamon sugar if you like.
5. Bake for 20 minutes.