Oatmeal Cream Scones

Gotta love this …… last Friday, I was enlightened with a fascinating thought during lunch – more to the point, it was the fortune cookie that imparted this on me:

All generalities are false

Agree or disagree? I’ll tell you, I agree with that whole-heartedly. In fact, I’ll take it one step further…generalities and assumptions are (almost always) false…..assumptions about you because of your looks, what kind of car you drive, what kind of watch you wear…..the list is endless, of course, but how often do you look at someone and assume you know what kind of person they are based on first impression?

It happened to me twice last week, people making a generality and an assumption about me without knowing me, and it really got me thinking…..


Oatmeal Cream Scones – adapted from Cuisine at Home

2 cups all purpose flour
1 cup rolled oats
1/3 cup packed brown sugar
1 ½ tsp baking powder
1/3 cup heavy cream
¼ cup milk
1 tsp vanilla extract
10 tbs. cold unsalted butter, cut into cubes

Line a baking sheet with parchment paper and set aside. Stir together the cream, milk and vanilla and set aside.

Whisk together flour, oats, brown sugar and baking powder. Cut the butter into the flour mixture until the butter is in pea sized pieces. Pour in the cream mixture and stir just until the dough comes together – be gentle! Scoop the dough (using a large cookie scoop) onto the parchment lined pan – at this point, you can either bake the scones right away in a 450 degree oven for 15-17 minutes – or cover with plastic wrap, chill, and bake the next day (or later). Serve warm with clotted cream and jam.

Pumpkin Oatmeal Scones

Day three of the flu, and here’s my analogy:

I’m better than I was yesterday, but not as good as I will be tomorrow.

Genius, I know….but roll with me here. The flu symptoms have progressed into a cold, and considering the sudden 40 degree temperature drop over the past 36 hours, I’m not surprised in the least. We actually had a little snow-flurry here yesterday, so I was finally able to shift my brain out of the time-warp that thinks it’s still August, and realize that no, it is in fact winter. Which makes me very happy, because I was really tired of the hot weather. Once I’m feeling a bit more ambitious, I’ll break out a few soup recipes to tackle.

But first, it’s Sunday morning….time for a cinnamon mocha coffee, and a scone.

ahhhhhhhhhh…peace and quiet.

For now.

Pumpkin Oatmeal Scones – adapted from allrecipes.com

2 cups all-purpose flour
1 cup old-fashioned rolled oats
1/2 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
6 tablespoons cold butter
1 cup pumpkin puree
2 tablespoons cold milk
1 large egg
1/2 teaspoon vanilla extract
1/4 cup buttermilk
granulated sugar
Preheat the oven to 425 degrees F.
Whisk the flour, oats, brown sugar, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk the pumpkin puree, 2 tablespoons cold milk, the egg, and vanilla together in a small bowl; fold into the flour mixture until just blended.
Using a large cookie scoop, drop the scones onto a parchment lined baking sheet. Use your hands to shape them smooth. Brush the tops generously with buttermilk and sprinkle with granulated sugar.
Bake in the oven for 16-20 minutes, or until they are lightly golden brown.

Maple Oatmeal Scones …with a side of denial

I think I’m in denial.

Not the river…..although floating along “da nile” river sounds quite appealing right now…..

Why am I in denial? Because when I woke up this morning, I realized how rapidly the holidays are approaching…….. If you stop and think about it (which I did), Halloween is two weeks away, Thanksgiving is 5 weeks away, and Christmas is (gulp) 10 weeks away…..

The problem, of course, is that I am stuck in a time warp. In my mind, it’s still July.

Why July? Because school was out, free time was not a contradiction in terms and the lake/boating/jet skiing took up almost every Sunday. When we weren’t at the lake, we were planning the trips to the lake. But now….. now it’s too cold.


Get a grip Megan – and accept the fact that we’re halfway through October. The weather is finally changing, the holiday decorations are out in full force in the stores (have you seen Costco lately?!) and I need to get busy preparing for the best time of the year. Family, food, festivities..I’ve crammed my head with all sorts of wondrous ideas/plans/schemes/projects for the season.

Let’s see how much I actually accomplish. I think I’ll start by making a list.

And then getting realistic.

Maple Oatmeal Scones – adapted from Flour Bakery
1 1/2 cups all-purpose flour
1 1/4 cup old-fashioned rolled oats (not quick)
1 1/2 tsp baking powder
1/4 tsp  baking soda
1/2 cup chocolate chips
1/2 cup (1 stick) cold unsalted butter, cut into 10 pieces
1/3 cup heavy cream (or half and half)
1/2 cup maple syrup
1 tsp vanilla
1  egg

Preheat oven to 350 degrees.

Using a stand mixer with the paddle attachment (or a hand mixer), combine flour, oats, baking powder, baking soda and chocolate chips  on low speed until combined well. Add butter pieces and beat on low speed for about 30 seconds or until butter is broken down but with pebble sized pieces still visible.

In a separate small bowl, whisk cream, maple syrup, vanilla and egg together. With mixer still on low speed, add wet ingredients to dry mixture and beat for about 30 seconds until just combined.

Remove bowl from mixer and scrape down sides to make sure that all dry ingredients have been incorporated. Using a 1/4 or 1/3 cup measuring cup, drop rounded scoops of dough onto a baking sheet 2 to 3 inches apart. You should have 9 scones.

Bake for 30-40 minutes, or until tops are golden brown. Start checking at the 30 minute mark. Transfer to a wire rack to cool for about half and hour.