Sometimes it is best to leave well enough alone. I will definitely stick to that adage the next time I decide to try a new scone recipe. Not that my family did not love the Chocolate Chip Oatmeal Scones that I made for brunch last week, it’s just that they were not proper scones.
When I came across the recipe I thought it would be great to add some extra nutrition in the form of oatmeal. I have made scones many times before and so has The Hubs. We love scones. We especially like them with butter and fruit spreads like Orange Marmalade.
As the Chocolate Chip Oatmeal scones were coming together for yesterday’s brunch I could tell that they were a little too wet. I did not add more flour, as was my instinct. I thought maybe the oatmeal would somehow expand or compensate during baking.
As I tried to make triangles of dough out of the wet mess I had in my bowl I resigned to having a mess. When I checked the scones at the end of the recommended baking time I added another five minutes to the timer. They were definitely not done.
When I finally did take the Chocolate Chip Oatmeal Scones from the oven and place them on the cooling rack I just looked at them. Then I called the girls in from a project they were working on in the backyard. They knew what I was supposed to be making for brunch, because I had written it on the menu. Both of the girls took a look at the ‘scones’ cooling on the rack. Out of respect they said nothing.
I told the girls, as The Hubs was making his way into the kitchen, “I made Chocolate Chip Oatmeal breakfast cookies,” laughingly. They all assured me that they loved the breakfast cookies that I made and would definitely eat them again.
I shared one with my mother, as well. She agreed that she would eat them again. Was I making them next week?
While I won’t be making them as soon as next week, I am adding Chocolate Chip Oatmeal Scones to my brunch list. However, I will be calling the Chocolate Chip Breakfast Cookies.
What recipe did you make, with good intent that turned out entirely different than you expected? Although this was not a success, it was not a failure. I will classify this as a definite food adventure!
Chocolate Chip Oatmeal Scones (aka Breakfast Cookies)
- 2 cups all-purpose flour
- ¾ cup light brown sugar (packed)
- 4 teaspoons baking powder
- ½ teaspoon salt
- 8 Tablespoons unsalted butter (cold and cubed)
- 1 ½ cups semisweet chocolate chips
- 2 cups quick oats
- 3 eggs beaten
- ½ cup milk
- Preheat oven to 425 degrees F.
- In the bowl of a food processor combine flour, sugar, baking powder, and salt.
- Add cold, cubed butter and pulse until combined to resemble coarse meal.
- Place mixture in a large mixing bowl. With a spoon, mix in oats and chips.
- Beat together eggs and milk.
- Stir egg mixture into the dry ingredients until just mixed. Do not overmix.
- Pour dough onto a lightly floured surface. Gently roll or press dough to ½ inch thickness. Cut dough into triangles roughly 2 inches across by 2 inches long.
- Place scones on ungreased baking sheets.
- Bake for 10 minutes, or until golden brown and set.
- Remove from the oven to a cooling rack.
- Serve warm with butter, or cold.