The holiday season is in full force again, and you know what that means. It means we spend a lot of time drooling over recipes for baked goods and standing in the kitchen crafting said baked goods. Then we stuff our little faces like we’re starving and we’ll never again see the inside of a kitchen. Oh, is that only me?
Maybe what it really means is that we break out all the pumpkin spice, peppermint mocha, and other delightfully holiday flavors that routinely show up at Starbucks this time of year. And what better way to enjoy those flavors than to create some scones that emulate those store bought flavors?
There’s something extra satisfying about oatmeal scones to me. The oatmeal adds a nice weight to the scone without making them dense and hard as a brick (like those store bought scones people seem to like–I won’t be naming names though). As long as there is enough liquid for the oats to soak up and enough butter to keep them soft, it’s a winning combination. I’ve thrown together oatmeal scones in the past, like these cranberry oatmeal scones, or even these strawberry maple scones or the pumpkin oatmeal cinnamon chip scones that inspired this recipe.
And since it’s the holidays, of course I’m going to throw in a bit of pumpkin. And since Fred Meyer’s is *still* (yes, still) out of cinnamon chips, butterscotch chips it is! Now the butterscotch does add a different flavor to these, so instead of the typical holiday spice with cinnamon and nutmeg and cardamum and other delicious spices, these are sweeter and more buttery. So if you like sweet, buttery scones, this recipe is for you!
Anyway, I’ve finally been able to get back into the kitchen and bake some scones after a long break post motherhood. The weather has cooled off where I am, and we’ve got snow that won’t be leaving until late March, and we’ll be losing about 8 minutes of daylight every day until December 21st. Ahh, Alaska, the sacrifices we make!
Yield: 24 small scones
Time: 30 mins (15 baking time)
2 cups all purpose flour
1 cup oatmeal
1/4 cup sugar
1 tsp ground cinnamon
1-1/2 tsp baking soda
2 tsp baking powder
3/4 tsp salt
8 tablespoons unsalted butter, chopped and chilled
3/4 to 1 cup butterscotch chips
1-1/2 tsp vanilla
1/2 cup pumpkin purée
1/4 cup buttermilk + more as needed
- Preheat the oven to 400F.
- Combine flour, salt, spices, baking powder, and baking soda. (Omit the oatmeal and butterscotch chips for the time being.)
- Add the butter and work in with a pastry blender, your fingers, or a fork.
- Add the oatmeal and butterscotch chips to the dry ingredients and stir to mix well.
- In a small bowl or measuring cup, whisk together the vanilla, pumpkin, and buttermilk. Add to the dry ingredients and mix with a wooden spoon.
- Add buttermilk as needed, until you have a dough that is dry and just pulled together.
- Pat into a log and cut into 24 small scones.
- Bake for about 15 minutes in 400 degree F oven, until golden.