Grand Blog Opening! Instant Oatmeal Scones.

Alrighty folks, it’s go time.

Launch day.  Push this sucker into the water and see if it floats day.  Please, please, please don’t sink day.

It kind of seems surreal.  The last month has been a whirlwind of activity. I’ve spend basically every waking moment researching how to’s for website development, css coding, learning new social media platforms, testing photography equipment, editing software, blogging etiquette, SEO optimization…the list goes on and on. There has definitely been a very steep learning curve to it for an oldish mom like me.

So here we are on my brand spanking new recipe blog Accidental Happy Baker.  Today I’m sharing my most favorite Instant Oatmeal Scones recipe.

We’ll get to that, I promise.  Before we do, I feel like this is an excellent opportunity to tell you a little bit about myself and what you can expect to find around here.  First things first, I’d like to post a disclaimer.  You know those cooking websites/blogs where the author is young and beautiful, has a gorgeously designed kitchen, perfectly manicured nails, and in general, seems like they’ve just got it all together?

That’s not me!

Whew. I’m glad I got that out of the way.  Still there? Most of the time I’m kind of hyper.  When I’m in my car driving, people either smile at me or stare at me because if the radio is on, I’m dancing like a lunatic. I can’t take a flattering selfie to save my life, (let’s be honest though after the crows feet set in is there such a thing as a flattering selfie?)

When I smile I get weird Hulk veins in my neck. I call my children “dude” way too much. And I’m immature enough that I still call people poopheads and laugh at fart jokes.  If that’s not enough fun Amy facts and you’d like to know a little bit more about me and how this website came to be, you can check out my about me page.

What can you expect to find at Accidental Happy Baker? Good old fashioned cooking, featuring mostly made from scratch recipes the way my grandmothers taught me posted about twice a week.  Truth be told I’m not a junk food hater, I love me some dill pickle chips and oreos, but I like to keep highly processed ingredients to a minimum because real food tastes better! It just does. There are some benefits to living in the rural Midwest.  Local farm fresh meats, eggs, fruits and vegetables are abundant and I’ve probably been a little bit spoiled by that.  The recipes I’ll share will feature ingredients that are easy to find, most of which you probably already have in your cupboard, not fancy things that you’d have to go to a specialty shop to get.  No pulpo, pearl sugar, or truffle salt here.

What won’t you find here? Step by step cooking tutorials.

Why not? I figure If you’re spending your preciously rare free time reading cooking blogs that you probably know how to brown hamburger, julienne bell peppers,  and cream together butter and sugar. Besides folks, be real with me here. I know a lot of times you scroll down just so you can get to the good stuff anyway. Now, there are some things that are hard to explain and in that case, sure, I’ll post some pictures to make sure that we’re all on the same page.

Okay, enough with the jibber jabber and onto the food! Today I am going to share with you one of my most favoritest recipes ever– Instant Oatmeal Scones.  Scones are the pretty older sisters of biscuits. Think scones are a dry crumbly mess? Wrong.  Lightly sweetened with brown sugar and spiced with cinnamon, these scones make a perfect accompaniment to your morning cup of joe/tea and are also great for after school snacks. The thing that you will love about these Oatmeal Scones is not only do you probably have most of the ingredients on hand already, but because it relies on single serve packets of instant oatmeal you can change up the flavors and have a completely different scone super easily.  My personal favorite oatmeal choice for this recipe is Apple Cinnamon, but there are so many good choices out there: Raisin, Date and Walnut, Cranberry and Flaxseed, Maple and Brown Sugar, Apple and Cranberry, Blueberry Cinnamon…just to name a few.  The scones featured today were made with Cranberry Flaxseed Oatmeal.  Please note:  Try to choose an oatmeal that has all natural flavorings and real fruit pieces for the best results. I do not recommend using any fruit and cream variety, nor any kinds with sprinkles, Dinosaur eggs, etc.

5 from 3 votes

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Instant Oatmeal Scones

These scones are my favorite. They are so versatile because of their reliance on instant oatmeal, it makes it easy to change up the flavors.

Course Breakfast

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8

Calories 265 kcal

Author Amy D.

Ingredients

• For the scones:
• 1 1/2 cups all purpose flour
• 2 single serve packets instant oatmeal
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup butter
• 1/2 cup milk
• For the topping:
• 1 Tablespoon melted butter
• 1 Tablespoon sugar
• 1/4 teaspoon cinnamon

Instructions

1. Preheat your oven to 375 degrees. Lightly grease your baking sheet. In a medium sized bowl, combine your flour, oatmeal, brown sugar, baking powder, salt and the cinnamon. Mix it together. Then, with pastry blender or a fork, cut in the 1/2 cup of butter. The mixture should be crumbly. Pour in the milk and stir it just until all the ingredients are moistened.
2. Dust a smooth surface with flour and turn the dough out onto it. Gently knead the scone dough about 5 or 6 times. Move the dough over to the baking sheet and pat it into about a 6-8 inch round, around an inch or so thick.
3. Mix together the melted butter, sugar, and cinnamon for the topping. Brush the topping mixture over the round with a pastry brush.
4. Cut your scone dough into 8 wedges and gently separate the pieces from each other slightly.
5. Bake at 375 for 20 to 30 minutes or until the scones are golden brown. Recut into wedges if they've spread a bit. Serve warm.