These scones came about because I dun goof’d on an oatmeal cookie recipe – I did not sub out enough flour when adding in the oats, resulting in what were supposed to be cookies not spreading as much, and developing a more biscuit/scone-like texture. I know with scones, there is usually a stigma with them being dry and crumbly to the point where you need to chase them down with tea or coffee or risk coughing your lungs out. Hilariously, even with the addition of the oats, the actual recipe wound up not dry whatsoever. These scones are still super fluffy and light, while still containing a reasonable amount of moisture from the recipe using eggs. I rolled these scones in confectioner’s sugar prior to baking them to give the end product this fun, crackly exterior – this was a trick we would do at Milkbar for oatmeal cookies as well as Christina’s famous strawberry shortcake, and I just love the texture rolling a dough in confectioner’s sugar has! I used dark chocolate chips in my recipe, just because I am not the *biggest* oatmeal raisin fan, but if you want to sub out the chocolate chips with raisins, feel free to!

Makes 20 scones:
1 stick unsalted butter, softened
3/4 cups dark brown sugar
1/4 cup granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
a pinch of salt
a pinch of cinnamon
1/2 tsp vanilla extract
2 eggs
1 cup all-purpose flour
1 cup rolled oats
1 cup dark chocolate chips
Confectioner’s sugar

In a bowl, whip together the butter with sugars, baking powder, baking soda, salt, cinnamon, and vanilla for 3-4 minutes – the butter should turn light brown in color. Fold into the butter the eggs first, then the flour, oats, and chocolate chips to form your dough. Scoop the dough into 2 tbsp-sized balls and freeze them for 15 minutes. Roll each dough ball in confectioner’s sugar. Place the scones on a lined sheet tray, keeping them 2 inches apart from one another. Bake at 375 degrees F for 15 minutes. Allow the scones to cool slightly before removing and storing in an airtight container.