Home-Made Breakfast on the Go!

 So school is almost in session, and those early mornings are coming up soon. You have gone to the store for all those last minute supplies, clothes, and food items for your young ones. You probably even went down that cereal isle and wondered what would be best for your child to eat, that would supply them with some brain energizing power on the go. Well nothing beats a home made breakfast, especially one you can make the night before! These scones are fairly easy to make and supply your kid with lots of energy and maybe a little get up and go.

They are even nice enough to serve at a garden party brunch, if you are looking for something a little different. You can change these scones up by add different kinds of chocolate chips, dried fruits and nuts. It’s your choice.

Breakfast Oat Scones

1 and 3/4 cups all purpose flour

1/4 cup granulated sugar

1/4 tsp salt

3/4 teaspoon baking soda

1 teaspoon baking powder

1/2 cup or 1 stick unsalted butter, cold and cut into small pieces

3/4 cup old-fashioned rolled oats

1/3 cup dried cranberries

1/3 cup white chocolate chips

1/3 cup finely chopped walnuts

2 teaspoons pure vanilla extract

2/3 cup buttermilk

egg wash:

1 large egg

1 tablespoon milk or cream

Preheat oven to 375 degrees and place rack in the center of the oven. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl place the flour, sugar, salt, baking soda, and baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut the butter until it resembles coarse crumbs. Add the rolled oats, cranberries, and white chocolate chips. Mix until combined. Add the vanilla to the butter milk and stir it in, adding more buttermilk if necessary. Mix just until the dough comes together.

Transfer to a lightly floured surface and kneed the dough four or five times and then pat the dough into a circle that is about 7 inches round and about 1 and a half inches thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with one tablespoon milk or cream and brush the tops of the scone with this mixture.

Bake for about 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a wire rack to cool.