In one of my video recipes I made oatmeal. I found oatmeal to be one of the best things to have for breakfast in terms of giving me energy and sating my appetite until lunch. The only problem was that it took time to make and isn't as portable as I'd like.
So I thought that a more portable vehicle for oatmeal would be a good thing to make and what I came up with was the Oatmeal Chocolate Chip Scone! Although it's not as big as a bowl of oatmeal, it still hits the mark in terms of being healthy and filling me up AND perhaps most importantly - my kids love them.
So here's the recipe, it's based on an Epicurious recipe that I modified slightly to suit my sweet tooth.
- Large food processor OR 2 large mixing bowls.
- Measuring cups - various sizes
- Butter Knife
- Measuring spoons
- 2 oz ice cream scoop
- 2 small bowls for the brushed buttermilk and the brownsugar/oatmeal topping.
- Large spoon for mixing
- 1 2/3 cups all purpose flour
- 1/2 cup plus 2 tablespoons light brown sugar
- 1 tsp cinnamon
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups of Quaker Oats Old Fashioned Oatmeal (don't use the instant stuff, it doesn't stand up texturally and it's not as healthy)
- 1 1/2 sticks unsalted butter, cold, cut into teaspoon-sized pieces
- 2/3 cups chocolate chips
- 3/4 cups buttermilk plus a bit more for brushing on the scone (you can make your own with 1 cup whole milk and 1 1/2 tablespoons of fresh lemon juice or white distilled vinegar
- 1 teaspoon almond extract
Here's what you do:
- Preheat oven to 425 degrees Fahrenheit.
- Sift the flour into a food processor (if you don't have a large enough food processor, like me, mix ingredients into a large bowl.)
- dd the brown sugar, cinnamon, baking power, baking soda, salt. If you're using the bowl, mix the ingredients.
- Add the oats and pulse in FP until oats are chopped into mini flakes - barely noticeable. If you're using the mixing bowl, just stir to incorporate.
- Add the butter slices and pulse in the FP until the butter is in pea-sized chunks. If you're using the bowl, here's where you break out your under-sized food processor:
- coop enough of the mixture to fill FP to approx. 75% of it's capacity and pulse the mixture until the butter forms pea-sized bits.
- Empty the processed portion into a different bowl.
- Repeat this process until the entire mixture has been processed.
- Add the chocolate chips to the mixture, stir them in.
- Add the buttermilk to the mixture and stir with a large spoon until the dough forms.
- Using the ice cream scoop apportion 2 ounce bulbs of the dough onto an ungreased baking sheet. Be sure to leave about 3/4" between each scone-bulb to allow for expansion during the cooking process.
- Lightly brush buttermilk over the top of the scone-cookies
- Mix the 2 tablespoons each of brown sugar and oats together and sprinkle over the top of the buttermilk brushed scone-like contrivances.
- Place the populated baking sheet into the oven on the middle rack and bake for approximately 18 minutes. If you have a convection oven, change that time to approximately 13-15 minutes. Either way, begin checking these little babies 13 minutes in by poking them in the middle with a toothpick. If the toothpick comes out clean, take 'em out and spatula them onto a cooling tray right away. If you wait too long, the brushed buttermilk and brown sugar makes the scone-bulbs stick to the baking sheet - the horror!
That should do it! Let them cool for at least 15 minutes and then back away, or else you will be trampled by your children! Little do they know, they're eating something that's good for them.
Aren't we clever?
Cheers - The SPC!