Oatmeal-Chocolate Chip "Cookie" Scones

These moist and tender scones taste like oatmeal-chocolate chip cookies. Soft and lucious on the inside, crispy and toasted on the edges. Even better? They're incredibly quick and easy to make.

We love warm scones for breakfast, but they also make an excellent after school snack, dessert and sweet treat anytime. My version - with chocolate chips - is sweet, but you can make it sweeter by adding a little raspberry jam (raspberry + chocolate, right?!).

A few tips for perfect scones:

• Use COLD butter, it makes the scones flakier. 
• Why freeze the dough before baking? Because 30 minutes in the freezer relaxes the gluten in the flour and helps the scones rise higher and become more tender. Use that time to clean up!
• Why buttermilk? It adds a richness that, in my opinion, regular milk simply can't add. 
• Scones are best served warm. To reheat leftovers, place them in a 300 degree oven for about 10 minutes; tent a piece of foil over the scones to prevent them from drying out. 

Oatmeal-Chocolate Chip "Cookie" Scones

1 1/2 cups all-purpose flour
1 cup oats, regular or quick-cooking
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut up into small pieces
2/3 cup buttermilk
1 large egg
2 teaspoons vanilla extract
1/2 cup mini semi-sweet chocolate chips
2 tablespoons semi sweet chocolate chips, for drizzling over top

In a food processor or large bowl, combine the flour, oats, sugar, baking powder, and salt. Mix or pulse on and off to combine. Add the butter and pulse on and off until mixture resembles coarse meal (or use your fingers to work the butter into smaller pieces).
Add the buttermilk, egg, and vanilla and pulse on and off or mix until blended. Add the 1/2 cup of chocolate chips and pulse or mix until JUST blended, without overmixing.
Form the dough into a ball (it will be sticky, that's OK) and transfer it to a parchment lined baking sheet (if you don't have parchment paper, put the dough on an ungreased baking sheet).
Press the ball into a 6-inch circle. Using a sharp knife, make 8 slices about 1/4-inch deep into the circle (don't cut all the way through, just a little into the surface).
Freeze for 30 minutes.
Preheat the oven to 425 degrees.
Bake for 20 to 25 minutes, until golden brown on top and a wooden pick comes out clean.
Cool 5 to 10 minutes.
For the chocolate drizzle, melt the 2 tablespoons chocolate in the microwave, checking and stirring every 30 seconds. Using a fork or spoon, drizzle the chocolate over the scones.
Finish slicing through to make 8 wedges and serve warm or room temperature.
Makes 8 scones