My cookie story continued the next morning. Determined to have a kitchen plot twist and a shocking cookie conclusion, I stuck a few cookies in the microwave and slathered them with a pat of butter. As it turns out, these cookies are not cookies after all! They are little mini scones–a most delicious holiday breakfast with a cup of coffee and a piece of fruit. Aren’t you glad you stuck with me to the end? The story ends with an easy (dairy free!) recipe, and breakfast scone as heroine.
As you start your day with a couple of 3-bite scones, I hope you will think about how crisco it was of me to transform a not-quite-gooey-enough cookie into an amazing mini-scone. I hope the rest of your holiday baking turns out equally crisco!
Oatmeal Raisin Cookie Scones
Prep time: 20 min. Total Time: 1 hour and 15 min. Makes: 36 mini-scones
- 2 c oatmeal
- 2 c flour
- 1 c sugar
- 1 c raisins
- 1 heaping t cinnamon
- pinch of salt
- 1 scant t baking soda
- 4 T milk
- 1 c shortening melted
- 2 eggs
- Mix all dry ingredients.
- Dissolve baking soda in milk.
- Add eggs, shortening, and milk with dissolved baking soda to dry ingredients and mix.
- Drop by teaspoonsful onto baking sheet.
- Bake for 15 minutes. Granny says 15 min. I think a little less.