These scones look like awkwardly shaped cookies, and they kinda taste like them. They are like cookie-granola bar-scones. They have a really good personality.
Basically, this is the go-to recipe when you have a few kinds of chocolate chips, and a 6 walnuts, and a little bag of coconut left. They are good at making all those things feel like they were in your pantry for a reason. They make the end-bits feel good about themselves. They’re the most thoughtful scone.
Get in touch with your inner foodie D.J. and remix these with your favorite flavors. The more mix-ins the better.
Kitchen Sink Scones
Recipe adapted from King Arthur Flour
- 2 cups whole wheat pastry flour or all-purpose
- 1/2 cup old-fashioned rolled oats
- 1/2 cup sweetened coconut
- 1 T baking powder
- 1/2 t baking soda
- 3/4 t salt
- 1/2 cup brown sugar, packed
- 1/2 cup (1 stick) unsalted butter, frozen
- 1 cup chocolate chips + 1/4 more to melt and drizzle
- 1/2 cup peanut butter chips
- 1/2 cup chopped walnuts
- 1 cup buttermilk*
* Place 1 T lemon juice in the bottom of a 1 cup measuring cup, top with milk!
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Mix the dry ingredients (flour, rolled oats, coconut, baking powder, baking soda, salt and sugar) in a large mixing bowl. Grate the butter into the dry ingredients. Toss until evenly mixed, (or cut in chilled butter). Stir in the chocolate chips, peanut butter chips and walnuts. Gently stir in the buttermilk.
- Turn the dough out onto a well-floured surface and divide it in half. Form each into a round disk and pat until about 6: in diameter or an inch thick.
- With a bench scraper, cut the rounds into 8 wedges. Bake until puffed and golden, about 20-2 minutes, rotating half way through.
- Melt the 1/4 cup chocolate and drizzle over the scones. Serve warm.
The best friend necklace of scones.