It feels like summer started 5 minutes ago, and yet here I am making sure all the school supplies are ready for Princess A’s first year of pre-school. To the seasoned parents, this may not seem like much, but two days a week is a big step for us. I’m so excited for this new chapter. I’ve always loved back to school preparations! To get in the spirit and help us manage busy mornings a bit better, I decided to whip up two batches of oatmeal scones – one savory and one sweet – for quick and easy breakfasts or after school snacks.
Scones are one of my favorite freezer friendly treats to make because they’re so versatile and can be frozen either unbaked or baked. For convenience, I baked these first so we could just pop however many we needed in the microwave or a toaster oven for an easy breakfast should we need a little extra help on school mornings. I included Bob’s Red Mill Old-Fashioned Oats in these scones because oats are an incredibly versatile whole grain! Did you know that oats are rich in dietary fiber and can help reduce cholesterol? They also make a wonderful addition to these tasty scones! Be sure to click here to grab a coupon.
When making scones, it’s just as easy to make two batches as it is one. Just set out two different mixing bowls and add your sweet ingredients to one and savory ingredients to the other. The two recipes share the same base, and making both at the same time, you have two kinds of oatmeal scones ready to go in less than half an hour, including baking time!
The flavors are very versatile. I went with a classic ham and cheese oatmeal scone for my savory, and dark chocolate chip for sweet oatmeal scones. Turkey and pepper jack cheese make a great alternative combination for the savory, or keep it vegetarian with just cheese or cheese and fresh herbs. Swap out the chocolate chips for something else like toasted coconut or dried berries to keep things interesting. The combinations are up to you and what works for your family!
You may store the scones in the refrigerator in a covered container for up to 4 days, or freeze once cool and heat as needed. I’ve included re-heating directions in the “notes” section of the recipe. We very much enjoyed having these on hand, and my running group loved them after one of our weekend group runs. School starts this week though, so I’m off to make another batch! Enjoy, darlings!
- 1 1/2 cups all purpose or whole wheat flour
- 1 1/4 cups Bob's Red Mill Old Fashioned Oatmeal
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 salt
- 1 tsp garlic powder
- 1/2 cup unsalted butter, melted
- 1/3 cup milk
- 1 tbsp egg or 2 flax meal, I've made both ways
- 4 oz diced ham
- 4 oz diced or shredded cheddar
- Line a baking sheet with parchment paper and preheat your oven to 450 F.
- In a mixing bowl, combine the flour, oats, sugar, baking powder, salt, and garlic powder. If you're using the ground flax instead of an egg, add the flax here.
- In a large measuring cup or small mixing bowl, briefly whisk together the wet ingedients (melted butter, milk, egg if using), and then pour into the mixing bowl with the dry ingredients. Add the ham and cheese.
- Stir the batter until the ingredients are incorporated, then turn onto a lightly floured surface and pat into approximately an 8-inch square. Cut into eight equal portions and transfer to the baking sheet.
- Bake 10-12 minutes until the edges are a light golden brown. Remove and allow to rest on the baking sheet 5 minutes before transferring to a wire rack to cool completely.
- Once cool, you may freeze the scones in a large plastic freezer bag or other airtight container.
To reheat scones from frozen, place on a microwave safe plate and heat for 30 seconds at 70% power. Alternatively, place in a 350 F toaster oven for 5-7 minutes.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.