By Karin Calloway
Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.
It’s amazing how the smell of cinnamon will bring the family scurrying into the kitchen. I developed a way to entice them down to breakfast without the least bit of prodding with my recipe for Cinnamon-Streusel Scones.
Packed with cinnamon sweetness, this recipe utilizes baking mix to make it extra quick and easy. While making scones from scratch isn’t at all difficult, I find that when it comes to morning baking, the easier the better.
These hot-from-the-oven scones are perfect with a morning cup of coffee or as an addition to a bacon and egg breakfast.
- 4 tablespoons butter
- 1 cup brown sugar
- 4 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 2 cups all-purpose baking mix*
- 2/3 cups whipping cream or buttermilk
- 1/2 cup rolled oats
Preheat oven to 425 degrees. Prepare the streusel by melting the butter in a saucepan over medium heat. Stir in the brown sugar, flour and cinnamon and set aside to cool.
Combine the baking mix, whipping cream or buttermilk and oats in a bowl. Crumble half of the streusel mixture over the batter and fold in gently. Pat dough into a 10-inch circle on a parchment paper-lined baking sheet. Sprinkle with remaining streusel. Cut into 8 wedges, but do not separate.
Bake 20 to 25 minutes, until golden brown. Separate into wedges and serve warm.
Makes 8 scones.
*Bisquick original baking mix was used for testing purposes.