It’s been too long since we talked breakfast recipes! Not that long, you say? A week is long when we don’t talk breakfast, my friends. Breakfast isn’t called the fuel of champions for nothing.
Actually, I made that up, it’s not even called that. But champions do eat breakfast, and that’s a fact. Some champions eat chocolate chip oatmeal scones for breakfast, I’m certain of it.
Breakfast at my house is kind of a free-for-all affair. We tend to all eat together, but we all like to eat something different. I like something simple and quick so we can get onto the rest of the day. Carl, on the other hand, likes eggs, pancakes, waffles, and other warm and labour-intensive things. (Basically if it involves pulling out a pan before 8 a.m. I consider it labour intensive). Fortunately Carl likes to make his own breakfasts, along with enough to share, but the expectations he has raised mean days he’s gone in the morning I sometimes feel like I spend half the morning sorting out the various breakfast requests.
Enter a breakfast that makes everyone happy, even if I do have to break open a banana or boil an egg to fulfil the requirement of “well-rounded”. Anything that tastes like a chocolate chip oatmeal cookie that I can eat for breakfast is a major winner in my books.
I have some fabulous Peanut Butter Oatmeal Chocolate Chip Muffins coming up soon too because, yes, I have a problem: I want to eat cookies all the live long day. My kids fully support this kind of breakfast fare, and Carl finds them a very satisfying breakfast appetizer.
We’ve talked before about how I feel about scones that aren’t dry and crumbly, but instead are tender, soft, flaky and, preferably, warm. I feel strongly, you could say, and these fall into that delicious scone category. Give ‘em a try :)
- 2 cups all-purpose flour
- 1 cup quick cooking oats + additional ¼ cup for topping
- ⅓ cup lightly packed brown sugar (dark or light brown sugar both work)
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup butter cold, cubed butter
- 1 large egg yolk
- ¾ cup milk
- ½ tsp vanilla
- ½ cup chocolate chips, plus ¼ cup for sprinkling on top
- Preheat oven to 400 degrees Fahrenheit. Line a large cookie sheet with parchment paper or grease lightly and set aside.
- In a large bowl, whisk together flour, 1 cup oats, brown sugar, baking powder, baking soda, and salt.
- Using a pastry blender or two knives, cut in cold butter until mixture resembles coarse crumbs.
- In a small bowl, whisk together egg yolk, milk, and vanilla. Add to flour mixture all at once and gently stir with a fork until just combined. Stir in ½ cup chocolate chips.
- Gather dough into a ball in the bowl and turn dough out onto prepared cookie sheet. With lightly floured hands, pat dough into an even 8" round. Slice with a very sharp knife into 8-10 pieces and separate pieces slightly. Press remaining ¼ cup oats and ¼ cup chocolate chips gently onto top (optional).
- Bake for 15-17 minutes, or until scones just start to turn golden and toothpick inserted near centre comes out almost clean.
- Allow scones to cool for 5 minutes before slicing.
- Best served warm, or transfer to cooling rack to cool completely and store in an airtight container at room temperature for 3 days or freeze for longer storage and reheat when needed.
*Source: Adapted from my Lemon Rhubarb Scones, inspired by Jessica at My Kitchen Addiction.