Oats and Chocolate Chip Scones

Oats and Chocolate Chip Scones

Oats and Chocolate Chip Scones

I have been making this recipe for quite some time.  I don’t even know why I haven’t shared it with you guys.  It is so delicious.  Kids love it and you can truly make the whole thing in no time.  It is not too sweet.  It is a quick breakfast on a busy morning and it is absolutely amazing with a hot cup of tea.

I think that it would probably be easy to swipe the chocolate chips with blueberries or peanut butter chips or butterscotch chips…I say this but in all honesty I haven’t tried it simply because the hormonal wonderful teens that always hang at our house are somewhat obsessed in love with chocolate!

look at that gorgeous color and the amazing crust!  YUM!

look at that gorgeous color and the amazing crust! YUM!


1 3/4 cups all purpose flour

1/2 cup rolled oats (old fashion NOT quick oats)

1/3 cup packed light brown sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons butter, cut into small pieces and kept very cold

1 cup semi-sweet chocolate chips

1/2 cup cold buttermilk

1 egg

1 teaspoon vanilla

1 egg, whisked (for topping)

Raw/Torbinado sugar  (for topping)

How to:

Preheat your oven to 400 degrees F.  Line a baking sheet with parchment paper or silicone mat.  Set aside.

In a large bowl combine your flour, oats, brown sugar, baking powder, baking soda and salt.  Add your cold butter.  Using a pastry cutter or your finger combine your butter to your flour mixture until you have a coarse mixture.  You shouldn’t have pieces any larger than a pea.

I do love my pastry cutter!

I do love my pastry cutter!

Add your chocolate chips, buttermilk, 1 egg and vanilla.  Using a wooden spoon combine until all liquid is absorbed.  Your dough will be extremely sticky.  Dump everything on a well floured surface (wooden cutting board is best in my opinion).  Using your hands (best tools known to man!) knead your dough gently until your have a soft texture (do not over knead).  Form into an 8 or 9-inch circle about 1- 1 1/2-inch thick.  Cut into 8 pieces.  Put all 8 scones on your prepared baking sheet.  Brush with your whisked egg and sprinkle with your raw sugar.  (amount suggestive to taste, about 1/2 teaspoon per scones I guess)

make sure it is not too thin

make sure it is not too thin

8 "almost even" pieces ;)

8 “almost even” pieces 😉

ready to go!

ready to go!

Put in your preheated oven and bake for 17-18 minutes.

doesn't that look so scrumptious?

doesn’t that look so scrumptious?

take a closer look...don't you just want to take a bite?!

take a closer look…don’t you just want to take a bite?!

Let cool and enjoy.

perfect afternoon snack!

perfect afternoon snack!

Note: I like to cut my butter into small pieces and put it back in the fridge for a few minutes while I get everything else ready.  I find that by the time I cut my butter into the small pieces it has already started to warm/melt just from the heat of my hands….just a thought maybe your hands don’t melt butter!  😉

my basket for the teens' breakfast

my basket for the teens’ breakfast

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Peace and I am probably more hormonal than they are,