- 1 cup flour
- 1/4 cup sugar
- 3 tbsp cocoa
- 2 tsp baking powder
- 1/3 cup butter
- 2 eggs
- 1 cup oatmeal
- 1/2 cup raisins
- 1/4 cup chocolate chips
Preheat the oven to 400°F. I use a kitchen aid mixer for baking, but you could do this in a bowl.
Add the flour, sugar, cocoa and baking powder to the bowl and mix until blended. Add the butter by chunks and blend until it makes a crumbly mix. Add the eggs and beat well. Add oatmeal, raisins and chocolate chips. Stir well.
You can either pat these into a giant circle and cut into wedges (traditional scones) or you can make giant cookie-like shapes. I used my largest cookie scoop (holds about 1/3 cup) and this recipe made 6 scones. Bake 12-14 minutes.
I baked these on a cookie sheet lined with a silpat®, but you could also use a baking stone. You don’t have to, but I’ve gotten spoiled by the texture of baked goods cooked on a stone. (The silpat® is very similar to the stone in the quality of the final product.)
http://dynamic-creativity.com/homecooked/wp-content/uploads/sites/2/2009/05/chocscone.jpg We had a debate in our family over which category to file this recipe under. I thought deserts would be appropriate and the 4 year old agreed. She told her brother Mom had made cookies, but that they weren’t cookies. (Said with the tone of — so says Mom and we all know how SHE can be.) My son tasted them and deemed them breakfast — and put in a request that I make up a larger batch for the boys to have for the next week. End result — this one has now been deemed appropriate for any time of day.