Tuesday, January 31, 2012

Small Batch Baking: Oatmeal Chocolate Chip Scones

About six months ago I entered a give away on one of my favorite blogs and won the cookbook Small Batch Baking for Chocolate Lovers. Last week I finally browsed through it and settled on these chocolate chip oatmeal scones as my first Small Batch Baking attempt. I had an obstetrics appointment so made these in the morning and took them in for the doctor. It's always smart to stay on the good side of someone who may deliver your baby, right?! :) Anyway, the original recipe made only two scones but I doubled the recipe so hubby and I could each have one too. They were so delicious! A perfect texture and a great balance between oatmeal and chocolate chip. If I were drinking coffee I would have drank a big ol cup of it with these scones, but I went with a nice cold glass of milk instead. I am sure you could substitute whatever you like in your scones for chocolate chips: cinnamon chips, blueberries, etc.
Small Batch Oatmeal Chocolate Chip Scones
From Small Batch Baking for Chocolate Lovers by Debby Maugans 
Makes 4 scones
Printable Version
4 tablespoons cold, unsalted butter
1/2 cup plus 4 tablespoons oats, uncooked
1/2 cup plus 4 tablespoons all-purpose flour
2 tablespoons plus 1 teaspoon sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup semisweet chocolate chips or chunks (I used milk chocolate)
2 tablespoons half and half
2 tablespoons well beaten egg
Position a rack in the center of the oven and preheat to 375 degrees. Line a baking sheet with parchment paper and set aside (I used my silpat mat). Cut the butter into 1/2 inch pieces; freeze while preparing the other ingredients. Place the oats in a food processor and process until finely ground, about 30 seconds. Add the flour, 2 tablespoons of sugar, baking powder and salt. Pulse until well combined, 3 to 4 pulses. Sprinkle the butter pieces over the flour mixture; pulse until butter pieces are no larger than peas, about 7 pieces. Add chocolate chips, half and half, and egg. 
Cover and pulse until the dough is well combined and moist clumps form, about 7 pulses. Transfer the dough to a work surface and form into a disk. Divide the dough into quarters with a knife.
Shape into scones, about 1 inch thick and place on the baking sheet with at 2 inches in between each scone. Sprinkle the tops with the remaining sugar. 
Bake until a toothpick inserted in the center of one comes out clean, 15 to 17 minutes. Remove from the oven and transfer to a wire rack to cool. Serve warm or at room temperature. These scones are best the day they are baked! 


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