Cinnamon Oatmeal Scones

20181021_1226305228476784506996550.jpg I bought a mix for oatmeal scones the other day at the Hometown, Homegrown market where I work. I thought they’d be perfect for this fall weather, and I wasn’t disappointed. These were delicious!


1 lb mix (1 bag)

1/2 C butter

1 egg

3/4 C milk

Yields: 12 Big Scones

I also added some cinnamon, freshly ground nutmeg, and a dash of mace for some extra fall flavors.




Step 1: Dump mix into a bowl. If you are a dummy like me, step two will undoubtedly be to then dump the mix into a larger bowl. I swear the bag didn’t look that big! It was surprisingly full to the top with mix, which rendered my artistic bowl inadequate for the job.


Step 2: Add any additional spices you would like, for added flavor. I chose to add cinnamon, freshly ground nutmeg, and a bit of mace for a more autumny flavor. Mix in.


Step 3: Cut butter into mix. I rarely bake, so I had to run downstairs to ask my sister how exactly one goes about cutting butter into flour. The following is her espousing of great wisdom upon us all. To cut butter into a mix, take the proper amount of butter (in this case, a whole stick), and with a knife, cut it into tiny cubes. Then dump those cubes into the mix. With a fork, begin to work it into the dough. When it becomes too difficult to use the fork, you can switch to your fingers. Run the lumps through your fingers until you no longer see any loose powder in your mix. It should all look pretty crumbly. As shown below.

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Step 4: Whisk the egg and milk together in a separate bowl, and add to dry ingredients.

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Step 5: Stir until mixture forms a ball. I thought this would be more like bread dough, but was surprised to find that it’s more like cookie dough. It’ll be wet and sticky, and that “ball” they talk about is more like a, “until it is all combine”.


Step 6: Separate dough ball into two smaller dough balls. On a floured surface, pat one of the balls into a one inch thick piece and cut into desired scone shape. I chose to use a cookie cutter to create pumpkins and ghosts, but you can just as easily use a knife and cut into the traditional scone triangles. For this step, I found that the dough was very sticky, and to pat it into a one inch thick shape, I needed to flour up my hands. No pictures for this step, as I had floury hands. *Imagine two dough balls like the one above. Now imagine them being patted into one inch thick sections*

Step 7: Put scone shapes on a lightly greased cookie sheet. For this, I used parchment paper for easier clean up, but still sprayed it with a bit of pam so they wouldn’t stick. If you do not have parchment paper, you can just spray your cookie sheet and these should come off no problem. I also added an additional step of adding a milk wash over the top and sprinkling on some oats and placing some pecans. You do not need to do this, but I thought it would look lovely when they were done, and I was right! You don’t need much, just enough to moisten the top so the oats stick. If you add too much it could make your scones soggy.

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Step 8: Bake scones on 400 degrees for fifteen minutes or until golden brown.

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Finished product:    


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These scones went well with honey butter (To make this all you need to do is add honey to some softened butter and sprinkle in some cinnamon) and spiced tea. Perfect for a chilly autumn morning!

You can find this scone mix here. Republic Food Enterprise Center is a local company that produces delicious delicacies. If scones aren’t your thing, they have a variety to choose from, including pumpkin pancake mix! In fact you can find anything from cuts of meat to jams and jellies. They are supported by the USDA and PDA. Even if you aren’t local, show your support for small businesses and the hardworking farmers that spend every day ensuring that America has something to eat. Any of these food items would make great holiday gifts too!

Take care, and don’t forget to take your medications! 


Chocolate Peanut Butter Banana Breakfast Shake

Working six days a week can be pretty crazy sometimes. Most of the time I can’t complain. I love both my jobs and staying busy helps to keep me grounded and moving forward in a lovely thing scientists like to call inertia. (Inertia being the law that an object in motion tends to stay in motion. SCIENCE!)

And while I love staying busy, I sometimes find myself rushed for breakfast, which is something that this little hobbit would classify as a damn shame (Filed away under “damn shame”). I’m a foodie, and I fully enjoy eating my breakfasts. Especially in a leisurely, relaxing manner. So on the days when I oversleep, can’t pick an outfit, or need to get on the highway STAT because TRAFFIC, this is my go to remedy. A breakfast shake that Elvis Presley would be proud of!

It’s simple, really. Nothing earth shattering. But if you haven’t tried it, GIRL! You are missing out. I’m a huge fan of all of these ingredients separately, so of course combining them leads to one epic mealtime for me, and its portable so I can savor it while enjoying the pleasurable hell known as Pittsburgh traffic.

You can add whatever you like to this shake, but below I have listed my favorite ingredients. It’s like dessert for breakfast, but packed with protein from the oats and peanut butter and full of caffeine from the chocolate and coffee to keep you going all day long.

You will need:




Peanut butter


Chia seeds (optional)

I don’t measure anything.


1. Brew your coffee and give it time to cool down a little. I like leaving it a little warm so it melts the chocolate, but too hot and you’ll be drinking a warm smoothie. There’s a happy medium here that is very hard to hit. To save time I brew it as soon as I wake up in the morning and let it cool down while I shower and do my makeup. You can also brew it the night before and put it in the fridge, but then it won’t melt your chocolate. It all depends on personal preference.

2. Add coffee, chocolate, oats, banana, peanut butter, and chia seeds. I don’t measure anything. I just use a whole banana and add everything else based on how I want it to taste that day. I find that the banana makes it sweet enough for me so I don’t add any additional sweetener, although I have also seen this recipe with honey added as well.

3. Blend it, cap it, bop it, twist it, and enjoy!

Total prep time: 5 minutes

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Protip: If you find that your smoothie is too thick, you can add milk or water, give it a shake, and you’re good to go! I personally love a little viscosity in my shakes. (There’s another science word for you.)

Also, random fact for the day: did you know it’s called breakfast because you are breaking your fast from the previous nights sleep, as it’s the first meal of the day?

I hope you guys enjoyed this recipe! Let me know if you make it whether you liked it or not. Do you have a favorite fast morning breakfast? Link me to your blog posts! I’d love to read them.

As always, take care my friends, and don’t forget to take your medications!