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.

Chocolate Chip Oat Cookies

Chocolate Chip Oat Cookies

I always pay attention when King Arthur Flour announces their recipe of the year. It’s always a winner–they are an admirable bunch of bakers! This easy cookie recipe is delicious and simple, and the perfect after-school or dinner snack. The little bit of oats helps give the cookies some yummy texture, and I’m also happy to report that chilling it doesn’t improve the shape that much, so if you’re like me and hate chilling dough because you want the cookies fast, you can just pop them in the oven without feeling bad.

Chocolate Chip Oat Cookies

1 c. (16 T.) unsalted butter, at room temperature
1 c. light brown sugar, packed
1/2 c. granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 T. vanilla extract
2 c. all-purpose flour
1 c. quick-cooking or old-fashioned oats
1 t. baking powder
1 t. baking soda
1 t. kosher salt or 3/4 t. regular table salt
3 c. semisweet chocolate chips

Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Beat together the butter and sugars until smooth. Add the egg, egg yolk, and vanilla one at a time, beating well after each.

Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly, then stir in the chocolate chips.

Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4″ to 3″) cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2″) cookies.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies, and bake the cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan. Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.

Yield: 20 to 100 cookies, depending on size.