I'm a stress baker. I’m also a stress eater, but the stress baking happens first:) When I’m sad, frustrated, worried, under pressure, etc., I bake. Usually scones or muffins, but sometimes bread or cookies.
I’ve said for a long time that food is my love language. I think that would fall under the acts of service category. I’m super awkward with gift-giving, I’m not great with words, or touch, but I can bake a mean scone. Generally that’s what I do when someone I know is hurting or going through a hard time.
These scones, I think, are a great sympathy gift. Oatmeal cookies are comforting, but an oatmeal cookie scone is a little more versatile. Breakfast, dessert or a snack, these are just the right mixture of sweet and hearty. Bake them for someone you love today!
Oatmeal Cookie Scones
1 1/2 C. rolled oats
1 1/2 C. whole wheat flour
1/4 C. sucanat
1 T. baking powder
1/2 t. salt
2 t. cinnamon
1/2 t. each: ginger and nutmeg
1/4 t. each: cloves and allspice
1/2 C. milk, plus 1-2 T.
1 egg 10 T. butter, cubed and chilled
1/3 C. raisins
1/3 C. chocolate chips (I use dark chocolate baking chips)
1/3 C. chopped walnuts
1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.
2. Whisk together the egg and 1/2 C. milk in a large measuring cup. Spoon out 1 T. of the mixture and set aside for brushing the tops.
3. In a large bowl combine all dry ingredients except the oats. Using a pastry blender cut the cold butter into the dry ingredients until butter is the size of peas. Stir in the oats, raisins, chocolate chips and walnuts.
4. Add the milk and egg to the flour mixture and stir just until the dough starts to come together. Add 1-2 T. more milk if needed (I needed about 2 T.).
5. Dump the dough out onto a lightly floured counter and press together with your hands to form a ball. Pat out gently into a circle about 1 inch thick, then cut into 8 scones. Place scones on baking sheet, then brush the tops with the reserved milk/egg mixture. *
6. Bake scones for 12-15 minutes until tops are lightly browned. Like most scones, these are best hot from the oven but reheat beautifully!
*At this point you can place the whole pan into the freezer. You can freeze them solid, then transfer to a plastic bag and store in the freezer until needed. I just froze the sheet overnight, then placed the whole frozen pan directly into the oven to bake the next morning, adding 2-3 minutes to the baking time. I’m not big on mixing up scones early in the morning, but I can handle taking a pan out of the freezer!
Notes: If you want smaller scones, just pat the dough out into a rectangle that is three times wider than it is tall. Cut into thirds (so you have three squares that are hopefully at least somewhat even), then cut each square into four pieces. You’ll end up with 12 medium-sized scones this way.
Yield: 8 large scones
Adapted from Tracey’s Culinary Adventures