Description

A sweet, buttery member of the biscuit family – with added oats +jam for the ultimate brunch recipe!

Ingredients

Scale

1 1/2 cups Self-rising flour OR all purpose flour + 1 tsp Baking powder
1 tsp Baking soda
1/2 cup Sugar
1/2 cup Salted butter (unsalted butter + ½ tsp salt), chilled
1/3 cup + 2 TBS Vanilla yogurt
1 cup Oats – quick oats or regular, I prefer regular.
Jam, your favorite flavor

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Instructions

Preheat your oven to 375° F.
In a food processor (or mixing bowl), combine the sifted flour, baking soda, baking powder (if using all purpose flour), salt and sugar. Mix until well combined.
Using your food processor (or a pastry cutter), blend the butter into the dry ingredients.
Add the yogurt and mix
Incorporate the oats.
Scoop dough into approx.. 1″ rounds (I use a mini ice cream scoop) on baking sheet lined with parchment paper.
Gently indent a small well on top of each cookie and drop a dollop of jam on each.
Bake for approximately 6 minutes, until just barely golden. They overcook very easily!

Enjoy 😊

Notes

Depending on preference, the jam can be added after the scones bake. Straight from the oven, while they are still warm depress a small well on top of the cookie. Drop a dollop of jam and set cookies on cooling tray.

Jam/Preserves not your thing? Maybe add some nuts, dried piece of fruit or coconut flakes…or you can dip them in chocolate!

Make your own jam, in your Instant Pot, using fresh or frozen fruit. Link in blog post.

Keywords: scone brunch breakfastcookie