These Oatmeal Cookie Scones are different and quite addictive. They aren't quite cookies and aren't quite scones. They are a bit of both and quite good! Think of a soft oatmeal cookie that's puffy and just a tad crispy on the outside. The cookie scones are sweet but not excessively so, and they include plenty of oats as well as chopped nuts and coconut. I don't usually include chocolate chips in them, but I'm sure they'd be a nice addition if you want a sweeter treat. The cookie scones also lack butter, as I was aiming for a scone for someone with a dairy allergy when I first made them. Not to worry, though, even without the butter, the cookie scones are moist and have plenty of flavor thanks to the sourdough tang. Try the scones for a special snack or a not-to-sweet treat with fruit and cheese. Enjoy!
Sourdough Oatmeal Cookie Scones -- Makes 8
1 cup of sourdough starter/discard
1/3 cup of canola oil
1 large egg
1/4 cup of sugar
1/4 cup of dark brown sugar
1 teaspoon of vanilla
1/2 cup of all-purpose flour
In a large bowl mix all of the ingredients listed above well and let them sit, loosely covered for at least an hour (3-5 hours is fine, too). When you're ready, add:
1/2 cup of all-purpose flour
1/2 teaspoon of salt
1/4 cup of confectioner's sugar
1 cup of oats (quick or old-fashioned)
1/2 cup of chopped nuts (I usually use pecans or walnuts)
1/2 cup of shredded coconut
Mix all of the ingredients well.
Oven Directions: Line a baking sheet with baking parchment and drop two-tablespoon-portions of dough about two inches apart on the parchment. Let the dough sit on the parchment for a couple of hours until it puffs a bit (it won't puff much). Preheat the oven to 350 degrees and bake the scones for about 15 minutes or until golden brown and slightly cracked on top. Let the scones cool on the baking sheet for a couple of minutes before removing them.
Air Fryer Directions: Alternatively, use your air fryer to make the scones. Cut small pieces of baking parchment to fit your air fryer basket. Drop 2-3 two tablespoon portions of dough on each piece of parchment, spacing the dough as far apart as possible. Let the dough sit on the parchment for a couple of hours until it puffs a bit (it won't puff much). Put a dough-topped piece of parchment in your air fryer basket, put the basket in the air fryer, and air fry the scones at 320 degrees for 10-12 minutes or until golden brown and slightly cracked on top. Remove the scones from the basket to cool and repeat the cooking process with the remaining dough.
