Prep 15 mins
Cook 20 mins
I adapted this recipe from the one for "Cinnamon Raisin Scones" that appears in the cookbook I wrote with my mother. Chocolate is amazing when accompanied by a few spices. I chose nutmeg and cloves as the focus with cinnamon as an accent.
- 354.88 ml quick-cooking rolled oats
- 118.29 ml sugar
- 118.29 ml light brown sugar
- 295.73 ml all-purpose flour
- 2.46 ml salt
- 1.23 ml ground cloves
- 1.23 ml ground nutmeg
- 2.46 ml baking soda
- 14.79 ml baking powder
- 118.29 ml vegetable shortening
- 14.79 ml vegetable shortening
- 78.07 ml soymilk
- 4.92 ml soymilk
- 177.44 ml semi-sweet chocolate chips
- Preheat your oven to 350 degrees. If preferred, use a baking stone instead of a cookie sheet. Preheat your stone while making your dough. When time to roll out the dough, do so on parchment paper and place in oven on the preheated pizza stone.
- Combine dry ingredients (except chocolate chips) in a wide-mouthed, large bowl. Mix well with a wooden spoon.
- Add the 1/3 cup soymilk and all of the shortening. Using the wooden spoon, mix well until crumbly, add the chocolate chips and knead the mixture with your hands until the dough is combined well and retains the oats, flour, and chips.
- Roll out onto a lightly greased cookie sheet or parchment paper. Pat into an approximately 9 inch round using your hands.
- Brush with the remaining teaspoon of soymilk or milk. If desired, sprinkle with cinnamon sugar.
- Bake for approximately 20-25 minutes or until golden brown. Let cool and slice into 8 pieces!
Made this recipe as written & did include a little cinnamon & sugar combo over the top, but when it came to slicing the finished 'round' I cut it into 12 pieces, for still-tasty but smaller portions! Very, very nice, & thanks for posting the recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]