Oat Drops

Another favorite from one of the bakeries I worked at were cinnamon oat scones. Light and buttery and never over worked, these were great right out of the oven before I would hop in the old Volvo to run deliveries. These nuggets are easy to make and are a true baking recipe. The units of measurement are in weights because baking is all about ratios.

They are also very versatile. Think of the recipe as a base recipe that can be altered to suit your tastes. These have been a great platform to explore the age old lemon blueberry relationship, orange currant and apple rose.

3 oz unsalted butter

2.5 oz sugar

pinch salt

1 egg yolk

12 oz flour (all purpose works, but pastry flour is best)

3/4 oz baking powder

7 oz milk

sprinkle of oats and cinnamon/sugar to top

Cream the first three ingredients until light and lemon yellow. Add the yolk and mix in. Add your dry ingredients alternating with milk being careful not to overmix. Use an ice cream scoop to drop scones onto parchment lined baking sheet. Sprinkle each scone with oats and cinnamon/sugar. Place in oven set to 425 degrees F. 15-20 minutes should do it, they should be light golden darlings.

Cool or not…slice in half and smother with jam or not.

Share your scones! #VHWWrecipes