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.