After having a baby (2 weeks and 3 days ago) I am anxious to have a semi-predictable life again and get back to some of the things I was doing before he was born, like baking, cooking and blogging.  And sleeping, that’d be nice.  However, I have been consistently reminded that life with kids, and especially life with a newborn, is anything but predictable.  I tried and failed to make some coffee cake muffins earlier this week.  I blame sleep depravity, the speed at which I tried to put everything together, not totally thinking through my plan, and holding a screaming baby while filling muffin cups with batter and streusel!  Thankfully they only looked ugly but tasted delicious!

I was frustrated with myself.  But I realize my expectations for getting back to blogging were set a little high.  It’s just not going to happen like it used to, at least not for now.  I am no longer guaranteed a time in the afternoon where all the sweet children are tucked away in their beds and I can cook, bake, take pictures and type away.  So I’m going to be a little more realistic with blogging and be happy with whatever I can manage for the next couple of months!  And remember to cherish this time with the babies, like so many people who have kids that are now grown, tell me to.  After all, the days are long but the years are short.

This morning I found myself up at 7am with my two older kids while the little man slept in until almost 9:30!  I took advantage of the time and baked up some super simple scones.  This recipe sits right next to the coffee cake recipe I attempted yesterday and is in the ATK Family Cookbook.  I figured it was a sign.

It took me less than 20 minutes to mix these up and get them in the oven.  They’re done baking in 15 minutes and ready to eat in 10.  The ingredient list couldn’t be simpler which yields a simple and satisfying scone with nothing extra to take away from the hearty oats and rich butter.

Eat these plain, warm or at room temperature.  Spread with a little extra butter and jam.  Have one for breakfast, one for mid-morning snack and one in the afternoon with some tea or coffee for a little pick-me-up.  The scones aren’t too sweet, which is nice.  They’re almost like a biscuit, just with more texture and a bit more dense.

I am so glad I stumbled across this recipe, and thankful for the cooperative children who made this blog post possible!

Toasted Oat Scones

From ATK Family Cookbook

Ingredients

• 1 1/2 cups oats, old fashioned or quick cooking
• 1/2 cup half and half (plus 1 tablespoon for brushing on the scones)
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1/3 cup sugar (plus extra for sprinkling on the scones)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 10 tablespoons butter, cold, cut into chunks

Directions

1. Preheat oven to 375°F.
2. Spread oats out onto a rimmed baking sheet lined with parchment.  Toast the oats for about 8 minutes, just as they begin to brown.  Let cool.
3. Increase oven to 450°F.
4. In a small bowl, whisk half and half, the egg and vanilla together and set aside.
5. In the bowl of a food processor combine flour, sugar, salt and baking powder and pulse a few times.
6. Add in the butter and pulse until butter is in pieces no larger than the size of a pea.
7. Pour flour mixture into a large bowl and fold in the milk mixture until it just comes together.  Flour your hands and bring the dough together in the bowl.
8. Turn out onto a floured surface and pat into a round about 1 inch thick.  Transfer to a parchment lined baking sheet and cut into 8 wedges.
9. Brush the tops with half and half, then sprinkle with sugar.
10. Bake for about 15 minutes, until golden.  Cool on the baking sheet for 10 minutes, then transfer to a cooling rack.