Cinnamon & Spice Oat Scones

These scones are probably one of the simplest and healthiest bakes I know. Really, they just change a bowl of oatmeal into a delicious portable snack. They aren’t that sweet, but I love them perfectly how they are and continue to make them frequently. I’ve noticed my kids will eat them, but not devour them, which is probably a good sign, really, that they are healthful and filling.

They also don’t have any wheat, if that’s a help to you, and they last for a couple of days, making a good on-the-go breakfast. They are from Genevieve Ko’s Better Baking, one of my favorite baking books on the shelf (and I won’t disclose how many that is!). She has a different title for them (she calls them oat soda bread scones), but I think my name better describes them and reflects the way I’ve spiced them.

oatmeal scones ko

Cinnamon & Spice Oat Scones

  • 2 c. old-fashioned rolled oats
  • one packet English breakfast tea leaves (original) or Bengal Spice herbal tea bag (my favorite!)
  • 1/2 c. raisins
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 2 T. sugar (turbinado is good for sprinkling on top, if you have it)
  • 3/4 c. buttermilk
  1. Position a rack in the center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper (I own a scone pan, which I used for the image above. I got it from King Arthur Flour, if you’re looking).
  2. Process the oats and tea leaves in a food processor until finely ground; it’s okay if there are still some small bits of oats. Add the raisins and pulse until chopped. Add the baking soda, salt , and sugar and pulse to combine. Add the buttermilk and pulse until the dough comes together, scraping the bowl occasionally.
  3. Using a 3-T (2 in.) cookie scoop or a 1/4 c. measure, drop the dough by scant 1/4-cupfuls onto the prepared pan, spacing them 1.5 inches apart. Flatten the tops slightly with your palm, then slash a cross in the top of each with a sharp knife. Sprinkle with sugar.
  4. Bake until the scones are cooked through and the bottoms are light golden brown, about 15 minutes.
  5. Slide the parchment paper with the scones onto a wire rack to cool. Serve warm or at room temperature.
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New Favorite Granola

Granola is like bread for me–I have a clear favorite for a few months, maybe even a few years, and then I have to start trying other recipes to see if something better’s out there. This granola has been my favorite for about a year now, and I make it sometimes as many as two times a week. (My oldest son Henry came home from school last week and ate four cups of it. FOUR CUPS of it. I couldn’t believe it. I didn’t think any stomach could handle that much granola). Anyway, this recipe comes from Lucinda Scala Quinn’s Mad Hungry, but I’ve made a change or two. 

Great Granola

5 c. rolled oats
1 c. coconut
1/2 c. wheat germ
1/4 c. sesame seeds
1/2 c. nuts (I use sliced almonds or chopped pecans)
1/2 c. honey
1/2 c. coconut oil
1/4 c. water
1 1/2 t. vanilla
1/2 t. salt
1 c. dried fruit (craisins, raisins, or whatever. We never get around to adding any, though!)

Preheat oven to 300 degrees, and place an oven rack in the center of your oven. Prepare a large rimmed baking sheet with parchment paper. In a large bowl, combine oats, coconut, wheat germ, sesame seeds, and nuts.

Over the stove or in the microwave, heat the honey and oil until dissolved. Add the water, vanilla, and salt. Pour the wet ingredients over the dry ingredients, and mix. Spread on the prepared baking sheet and bake for 50-60 minutes, until golden brown, stirring every 20 minutes to prevent scorched edges. Cool completely on a rack, and then store in airtight containers for as long as two weeks!