This guest post is from our favorite ladies, Natalie and Holly, over at The Modern Proper. Their mission is to reinvent proper for the modern homemaker, one delicious meal at a time. Check out more of their delicious recipes here.
I consider myself lucky that my husband is an earlier riser than me and therefore does most, if not all, of the morning routine while I slowly wake up around 8:00. Pretty sweet gig. It wasn’t always this way. Before having kids of our own, I woke up bright and early each morning for work at 5:45. Also, in our children’s youngest years I put in my dues nursing both of them through long, sleepless nights. I feel like I just started getting solid sleep over the last year, which is most likely due to the fact that my kids now sleep through the night…finally. My youngest just turned four, so it’s been a long time coming and needless to say I greatly appreciate my husband’s ritual of rising each morning before the kids wake. He likes to try and squeeze in some quiet time, but more often than not it doesn’t happen because the kids are known to have their little internal alarm clocks go off as soon as he gets settled, and he graciously adjusts his plans.
All that to say that my ravenous early risers do not always have a hot breakfast waiting them from mom when they jump out of bed. But when they do, their favorite and one of my specialties is oat scones made with yogurt. My kids beg for them at least once a week. They are tender, flakey and taste best straight out of the oven. And to make them extra special I like to press a little dent in the middle of them and fill it whatever jam or jelly I’m loving at the moment.
Because of our new morning routine, my children (ever the adaptors) caught on quickly that the way to more scones was to persuade their father to learn to make them. The first time it happened I was away on a ladies trip when I happened on the heartwarming Instagram story made by my husband documenting that morning’s scone making adventures (I might have teared up a little). As if I didn’t already love these scones, that happy scene forever endeared them to me as a permanent part of our morning tradition, no matter who is doing the baking (or the early rising). Flaky, buttery, jam and nostalgia filled perfect little scones.
Jam Dot Oat Scones
Makes 12 small scones
1 ½ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup sugar
½ cup butter
heaping ⅓ cup vanilla (or any flavor) yogurt
1 cup quick oats
Preheat your oven to 375° F. In a mixing bowl combine the flour, baking soda, baking powder, salt and sugar. Stir dry ingredients until well combined. Using a fork, pastry cutter or small knife, cut the butter into the dry ingredients. Once the butter is cut in and is the size of small pebbles add the yogurt. Combine until evenly dispersed and then add the quick oats. Mix with your hands until well incorporated.
Separate dough into 12 even clumps. Roll each into a ball. Set the ball of dough onto a baking sheet covered in parchment paper. Do not press the dough flat. Bake for 10-12 minutes. Remove from oven and using the end of a wooden spoon, gently press a well into the center of each scone. Doing this while it is hot and straight out of the oven is best. Let them cool on or off the cookie sheet. Once cooled scoop a small amount of jam into the center of each scone.