Real life conversation between my daughter and I to follow. I have not embellished anything.
Scene: we’re at my parent’s pool, splashing and playing.
Miss Rae: “Mommy, do you have a baby in your tummy?”
Me: “No…does it look like I have a baby in my tummy?”
Miss Rae: “Well…”
In her defense, Auntie Jen is pregnant and there’s been some baby talk around the house. Regardless, someone needs to teach that girl what you should and shouldn’t say to a lady.
Especially a lady in a swimsuit.
Especially a lady in a swimsuit who’s been training for a race and is recently ravenous.
These scones won’t help matters.
My favorite cookie is for sure chocolate chip. My second favorite is peanut butter (duh). But my third favorite is definitely oatmeal chocolate chip and these scones are a tribute to that cookie.
Honestly, they are purely an oatmeal chocolate chip cookie in scone form. And since it’s not socially acceptable to eat cookies for breakfast, but scones are almost healthy (ha!) you should make and devour these scones, secretly knowing that you’re eating cookies for the most important meal of the day.
Don’t overdo it, though. You don’t need random strangers (or your own daughter) questioning your fertility status.
I really shouldn’t be too concerned. Miss Rae also told me that when she was a baby she lived in Unk C’s tummy. She’s obviously slightly confused, so I’m trying not to take her pregnancy statements too seriously.
Oatmeal Chocolate Chip Scones
1 tsp egg replacer
2 TBS water
2 cups AP flour
1 cup rolled oats
1/4 cup brown sugar
1 TBS baking powder
1/2 tsp baking soda
1/2 tsp salt
6 TBS earth balance vegan butter
3/4 cup almond milk
1 TBS vanilla
1/2 cup chocolate chips
Combine egg replacer and water in a small bowl. Set aside.
In a food processor, pulse flour, oats, sugar, baking powder, baking soda and salt. Add butter and pulse until sandy in texture.
In a medium bowl, combine milk, egg mixture, and vanilla. Add to food processor and pulse, just until combined. Add chocolate chips.
On a floured surface, press the dough into a circle. Cut into 8 wedges. Bake at 400 for 18 minutes.