Prep 15 mins
Cook 15 mins
My aunt makes these for breakfast every time I visit - they are a great breakfast with fruit and yogurt and my favorite part of visiting. My mom makes a half batch during the week for breakfast as well. A full batch will make about 30-36 scones depending on scoop size.
- 3 eggs
- 1 1⁄2 cups buttermilk
- 3 cups flour
- 3⁄4 cup brown sugar
- 1 cup rolled oats
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 4 teaspoons baking powder
- 3⁄4 cup butter, chilled
- 1 cup mini chocolate chip
- In a bowl, whisk together the eggs and buttermilk.
- Set aside.
- In a large bowl, combine flour, sugar, oats, salt, baking soda, cinnamon and baking powder.
- Cut in the cold butter until mixture resembles coarse meal.
- Add chocolate chips and mix.
- Gently stir in the egg/buttermilk mixture and stir just until soft dough forms. Don't overmix.
- Using a cookie scoop, drop dough about 2 inches apart onto well greased baking sheets. I put 12 on a sheet and use four sheets for a full batch.
- Bake at 375 degrees for 7 minutes.
- Rotate pans and bake another 5-7 minutes.
- Serve warm or cooled.
- Will keep for several days if kept in an air tight container.
I really really REALLY enjoyed these scones. Very easy to make. Just to let you know, these scones HAVE to be scooped out. I also made half with cransins and half with dark chocolate and they still came out great! Highly Recommended! Made for PAC Spring 2009!
These were really great scones. I loved how they came out and they were easy to make and quick to bake.