Chocolate Chip Oatmeal Scones


Over the past year, Nick and I have fallen in love with the scones at Our Daily Bread, a local bakery in town.

I’ve tried a few of their flavors, but Nick always gets their chocolate chip. It looks more like what I think of as a “traditional” scone: wedge shaped, sprinkled with sugar, and topped with a huge handful of chocolate chips.


I’m still not exactly sure how they make theirs and keep the chocolate chips in their normal shape – none of them are ever melted, but they’re definitely baked in, right on top.


After finally conquering scones at home last year, I knew a batch of chocolate chip ones would have to happen sooner or later.


And I have to say, after all my biscuit baking practice, I think I’m getting better at scones, too. The basic process is really similar – cutting the butter into the flour, adding the liquid, and mixing just until the dough comes together and no more.

I definitely could have patted the dough out and cut into wedges, but I’m lazy and didn’t want to clean off my kitchen counter. I just divided the dough into 6 equal sections, formed them into rounds with my hands and plopped them on the parchment lined baking sheet.

Easy, less clean up, and – bonus – they look a little like chocolate chip-filled biscuits.

No wonder we like them so much.


Chocolate Chip Oatmeal Scones

Makes 6 scones

  • 1.5 cups whole wheat pastry flour (or all purpose if you don’t have this)
  • 3/4 cup quick cooking oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 Tbsp sugar
  • 6 Tbsp butter, chilled and diced
  • 1/2 cup chocolate chips
  • 1/2 cup fat free buttermilk, plus 2 Tbsp for brushing

Preheat oven to 425 degrees.

In a large bowl, whisk together the flour, oats, baking powder, salt, and 3 Tbsp of sugar.

Cut the butter into the dough (with pastry blender, forks, or hands) until mixture feels like (and looks like) cornmeal.

Stir in chocolate chips.

Pour in buttermilk and mix, just until dough comes together.

Form into 6 rounds and place on baking sheet.

Brush the top of each scone with a little buttermilk and sprinkle with the remaining sugar.

Bake 17-20 minutes until golden.


  1. I am going so going to try these!

  2. These look lovely! I think these might be my weekend treat. :-) Thanks.

  3. Your scones look delicious. I’m still working on mastering cutting the butter into the flour. This sounds like a great way to get more practice!

  4. wow, these look amazing. and you’re right, chocolate-filled biscuits, you can’t go wrong with those!!

  5. What a fantastic breakfast! I love everything about scones- the density, how they crumble- yum! Throw in some chocolate chips? Whats not to love

  6. These look great. I’ve made cinnamon-oat scones before – but the addition of chocolate chips definitely sounds like a winner!

  7. I actually tried to make orange chocolate chip cookies last night and wound up with orange choc chip scones…excellent accident? I think so!

  8. Oh my gosh, how lovable are these?! I just want a warmed one with a smear of butter and a cup of coffee. They turned out wonderful!

  9. BRANDI! i just caught up on all your lovely posts – your baking and cooking lately is killing me. i LOVED the idea of dunking the almond butter cookies in chocolate and that poppyseed chicken casserole looked amazing. i passed my mom your recipe for cream of mushroom soup bc its a running joke in my family how almost everything my mom made growing up had mushroom soup in it.

    hope you are enjoying your cable-free life! i did that about a year and a half ago and haven’t looked back. after awhile, i realize that either i can (a) get it on netflix or (b) never really cared that much in the first place.

    ooohhh and those brown leather wedge shoes are adorbs! LOVE!

    so sorry i didn’t get to see you in DC, but looking forward to (hopefully) planning for Honduras!!

    love ya,

  10. These sound wonderful… like a cakier version of an oatmeal chocolate chip cookie!

  11. I am going to make these for breakfast this weekend. It will happen!

  12. While I don’t foresee myself giving up my beloved weekly Friday scone, from my nearby skyway bakery, these looks fantastic to make for all other scone purposes! Probably MUCH healthier than the scone I get on Fridays, too, which is the size of my head. :)

    • these definitely aren’t the size of my head, but they are good sized! probably about the size of your palm, maybe a little bigger.

  13. your scones are so perfect looking!! I’ve made many kinds but never choc chip..need to try this :)

  14. I’m on a major scone kick and I might have to add these to my list. The perfect cross between a cookie and a scone :)

  15. I never had a scone in my life!
    I think these are perfect for trying them for the first time :))

  16. I think so much of this baking comes down to practice – getting to feel for the dough and knowing what texture is just right.

  17. You’ve got the magic scone making touch! I need to work on my less is more (mixing) technique.

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  19. Found this recipe last night and doubled it immediately because I had that much faith in it :P Delicious! These will be a keeper recipe for sure. I can’t wait to pick up some whole wheat flour, and also try different variations using this! Thanks!

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