Oatmeal Vanilla Scones and Baking with Kids


I love having the kids help me cook and bake.  And I am slowly starting to understand how much control I have to let go of however when doing so.  What I have learned so far that I thought would be helpful to pass along:

em eating scone dough (1 of 1)

-They are going to eat the batter, so might as well let go of that immediately.

-Have everything prepped/measured out ahead of time in little bowls – and if more then one child is involved make sure there are enough tasks for everyone.

-Discuss in advance what the plan will be and what they will be doing – adding the ingredients, mixing, patting out the dough, cut the dough, then mommy will put into oven.

-Set aside some extra dough for them to play with.

-If you have a wonderful babysitter like I do, have her or him around if you have a wild 21 month old who likes to climb everything like a billy goat.

-Have them help you clean up the floor and wash the dishes after.  Then prepare to clean up the mess they make while cleaning up by yourself while they nap.

crew making oatmeal scones (1 of 1)

Now, onto these amazing scones. They are from the best breakfast cookbook I own – The Breakfast Book by Marion Cunningham.  The dough is very moist – I had to add extra flour to get it to the point of being able to be formed into dough that was not totally stuck on my fingers.  But resist the urge to add too much if you run into the same situation.  The dough will be sticky and it will be totally worth it in the end. 

unbaked oatmeal scones (1 of 1)

I used white whole wheat flour – use all purpose, whole wheat pastry flour, spelt flour – whatever you have around.  Matty generously added the craisins he was eating from the bag – I was planning on that happening, but if you don’t have those around add regular raisins, chocolate chips, or nothing and leave them au natural…

Oatmeal Vanilla Scones

Author: Modified slightly from Marion Cunningham’s recipe for Oatmeal Raisin Scones
Use any sort of cutter you have around – a biscuit cutter, square, or a knife and cut into classic pie shaped slices. Depending what size cutter you use will determine how many you get – but it makes a bunch, 16-18. Allows plenty of wiggle room for having the kids help and play with some extra dough and still be able to get a windfall of scones.
  • 4 cups white whole wheat flour
  • 1/3 cup sugar
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks (1/2 lb) chilled butter cut into small pieces
  • 3 cups old fashioned rolled oats
  • 1 cup craisins/raisins/cranberries/chocolate chips (optional)
  • 2 cups buttermilk (if you don’t have any, google homemade buttermilk – just need white vinegar and milk – it is so fast and simple)
  • 1 tablespoon vanilla – if you can find vanilla bean paste that stuff rocks in place of extract
  1. Oven to 375
  2. Mix flour through salt in a bowl, add butter and use your fingers to rub the butter into the flour mix until it becomes sand like. An easy way to do that is grab a handful and rub it between your hands.
  3. Add oats and raisins and use your fingers or fork to distribute throughout.
  4. Add buttermilk and vanilla – use wooden spoon or fork to mix all the ingredients together and form into a rough ball.
  5. Flour a surface and dump dough out. Add small amount more flour if dough is too wet to work with. Knead a bit and then pat into 1/2″-3/4″ high. However, if you are using a knife to cut them, divide dough into 3 equal parts before patting into circles 1/2″ high and then into wedges like a pizza pie.
  6. Bake about 30 minutes – start checking at 25 minutes – the bottom should be golden brown. Mine ended up taking 35 minutes.

vanilla oatmeal scones (1 of 1)

vanilla oatmeal scones bottom (1 of 1)


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  • Jen Carey

    I love scones, but my daughter is allergic to dairy. I have been able to successfully substitute butter with Earth Balance vegan margarine in many cookies. Do you think margarine would work with scones? I’ve read that you can “sour” soy milk just like cow’s milk, but I haven’t tried it. I’m mostly wondering if the properties of the butter are essential to making scones.
    I should just try it and let you know.

  • Nicole

    I would totally try it with margarine – and I think almond milk would make a delicious substitute for the buttermilk. I actually want to remake them now with almond milk! Let me know if the margarine sub works – I don’t see why it wouldn’t.