If you’ve never made homemade scones before, you really must. They’re quite possibly my favorite thing to bake. Scones are only good for a day though- after that there’s no way to revive their glory. Not even a nuke in the microwave can save them.
This recipe for Oatmeal-Chocolate Chip Scones from ChocolateChocolate cookbook is one of my favorite scone recipes. The oats are barely discernible in the finished product. I reduced the amount of vanilla extract (originally 2 tablespoons) and added a little almond extract (one of my favorite things ever).
Making scones is a lot like making biscuits, but for some reason I always have better luck with scones. You want your butter to be really cold. I cut mine into chunks and place it in the freezer for 5-10 minutes. You especially want the butter to be extra cold if you use your fingers to mix it into the flour.
Similar to biscuits, you want to mix and knead the dough just until all the ingredients come together. Too much handling and you can kiss light and tender scones good-bye.
Note: This recipe makes a lot of scones (12). It’s so much batter that I had a difficult time kneading it together. It would probably be easier to make if you cut the recipe in half.
More Delicious Scone Recipes
Chocolate Chip Scones- My favorite scone recipe
Cadbury Mini-Egg Scones- a fun treat for Easter
Cinnamon Swirl Scones- scones in cinnamon roll form
Oatmeal -Chocolate Chip Scones
- 4 cups bleached all-purpose flour
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup plus 3 tablespoons granulated sugar
- 1 1/2 cups quick-cooking oats
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2 tablespoon-size pieces
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup heavy cream, more if needed (1 tablespoon at a time)
- 2 1/2 cups semi-sweet chocolate chips
- about 1/4 cup granulated sugar for sprinkling on top
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Stir in the oats. Scatter the cold butter pieces on top and use a pastry blender or your fingers to work the butter into the flour until the largest pieces of butter are no bigger than a pea.
- In a medium bowl, whisk together the eggs, vanilla extract, almond extract, and heavy cream. Pour cream mixture over flour mixture and scatter chocolate chips on top. Stir to form a dough. (Dough should be dense, but moist. If it seems too dry, add some more cream 1 tablespoon at a time)- I added 2 tablespoons
- Knead the dough lightly in the bowl for 30 seconds to 1 minute. (I found it was easier to dump the whole mound of dough onto a large piece of wax paper to knead.) Divide the dough in half and form each half into a disk 8 inches wide and 3/4-inch thick. Wrap each disk in wax paper and refrigerate for 20 minutes.
- Preheat oven to 400 degrees and line two baking sheets with parchment paper.
- Place each disk on a lightly floured surface and use a long knife to cut each disk into 6 wedges. Use a spatula to carefully transfer each scone to baking sheet (6 on each sheet). Sprinkle sugar on top of each scone.
- Bake scones 18 to 20 minutes, or until baked through. Let scones cool on trays for 2 minutes and then move to cooling racks.
Yield: 12 scones
Recipe Source: slightly adapted from Chocolate Chocolate
Disclosure: Fort Mill SC Living is an amazon.com affiliate.