Chocolate Chip Oatmeal Scones
Recipe type: Breakfast
Total time: 
Serves: 10
A dense, oaty scone bursting with the flavour of a perfect chocolate chip oatmeal cookie. If you want an extra treat, add a drizzle of icing!
  • 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
  1. Preheat oven to 400 degrees Fahrenheit. Line a large cookie sheet with parchment paper or grease lightly and set aside.
  2. In a large bowl, whisk together flour, 1 cup oats, brown sugar, baking powder, baking soda, and salt.
  3. Using a pastry blender or two knives, cut in cold butter until mixture resembles coarse crumbs.
  4. 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.
  5. 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).
  6. Bake for 15-17 minutes, or until scones just start to turn golden and toothpick inserted near centre comes out almost clean.
  7. Allow scones to cool for 5 minutes before slicing.
  8. 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.
Recipe by Hidden Ponies at