Chocolate chip and oat scones

Those of you have the book, Choosing Happiness After Divorce,  know that each chapter includes a recipe. I have decided I should start including at least one recipe a week in the blog to encourage you to take time for yourself and your family, or friends, to cook or bake and sit down together to enjoy each other's company and conversation. So here's my first recipe.

During the summer when fresh fruits and vegetables abound it is easy to stay on the healthy straight and narrow, but once the cold long days of winter set in, I start craving the carbs like cookies, cakes and homemade breads. Today my Scottish heritage kicked into gear and oat scones were calling my name! I did some sleuthing around and eventually put together a recipe that was delicious, and with the oats, at least a little bit nutritious; however, I could not resist adding mini chocolate chips, instead of the traditional currents.

Chocolate Chip Oat Scones

1 1/2 c. unbleached flour
1/4 c. turbinado sugar (marketed as Sugar in the Raw)
1 tsp. baking powder
1/2 tsp baking soda
1/2 c. cold butter (1 stick)
1 c. old fashioned oats
zest of 1 orange (I did not have an orange, but used a clementine instead)
1/2 c. buttermilk
2 Tbs. turbinado sugar
1/2 c. mini chocolate chips

Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray or use a piece of parchement paper to keep scones from sticking.

Place butter in bottom of large bowl. Measure flour, 1/2 c. turbinado (you can substitute this sugar with light brown sugar), baking powder, and baking soda into bowl. Using a pastry blender, cut the butter into the flour mixture until it is well incorporated and in small bits. Add the oats and zest; mix in with the pastry blender; add the chocolate chips and stir into the mixture with a fork. Add the buttermilk and mix quickly with a fork until buttermilk is distributed, but do not over mix. Use hands to form into a ball. It will seem dry at first, but squeeze it together and it will take shape. Pat dough into a 7 inch circle. Cut into 8 wedges. Arrange on cookie sheet, leaving room in between each scone. Sprinkle with the rest of the turbinado sugar or any coarse grain sugar. Bake for 12 to 15 minutes.

Makes 8 scones. Serve with hot tea. And should you happen to have some clotted cream around you could always serve with a dollop or so. Enjoy!