My daughter loves to have "tea parties" we gather her dolls and stuffed animals and pour "tea" and serve imaginary treats. She has been hosting tea parties since she was one and half years old. Every once in a while I like to indulge her imagination and prepare real tea and scones to have tea party snack after nap.
Today, after nap, we got dressed up for a tea party. My daughter helped prepare the scones and we put them in the oven. I love using the kitchen and baking to teach lessons. Today the focus is on patience. We made a delicious snack, with tempting chocolate chips, but we had to delay gratification and WAIT for our scones to be done baking. YIKES- that's a hard lesson for a 3 year old to grasp.. I'll admit it, that's a hard lesson for me to grasp. We are so quick to react to the "I want it now" scenarios.
Today during our Jr Chefs Cooking Camp at Young Chefs Academy the campers made a recipe for Oatmeal Chocolate Chip Scones that we love making at home. We continue the lesson in the kitchen. With our older children we work on fractions, with younger children we work on coating and fine motor skills of scooping and measuring. I hope you can enjoy recreating this at home with your kiddos. I would love to see pictures and receive feedback.
To encourage the love of reading and new adventures with different foods, I like to pair a book with a recipe for a snack. I host a monthly class at YCA called Big & Lil Chef. I have been creating new snacks to pair with books for 4 years now. My goal with my "Toddler Tuesday" posts is to share them with you in hopes that it will help introduce new foods to your kiddos (especially if you have picky eaters at home). A great book to pair with this recipe is Miss Spider's Tea Party. We were recently introduced to the Miss Spider collection and have enjoyed reading them.
Oatmeal Chocolate Chip Scones
- 4 cups all-purpose flour
- 4 ¾ tsp baking powder
- 1 tsp salt
- 2/3 cup sugar
- 1 ½ cups quick cooking oats
- ¾ cup butter, cut into small pieces
- 4 eggs
- 2 Tbsp. vanilla
- 1 cup heavy cream
- 2 ½ cups semi-sweet chocolate chips
- 1/3 cup sugar for sprinkling on top of scones
1. Preheat oven to 400°F.
2. In a large bowl, add the flour, baking powder, salt, oats and sugar. Whisk together to blend. Add the cold butter and using your hands or a pastry blender cut the butter into the flour until you have pea size pieces of butter.
3. In another bowl, whisk the eggs, vanilla and cream together. Add the egg mixture to the flour mixture and stir until you have a rough dough. Add the chocolate chips and continue to stir. The dough should be a dense and moist dough.
4. Knead the dough lightly in the bowl for about a minute until the dough comes together. Divide the dough in half and wrap each half in plastic wrap and refrigerate for about 20-30 minutes.
5. Place the refrigerated dough on a lightly floured work surface and pat the dough out until about 1” thick. Cut the dough with 3” circle dough cutter. Place the scones on a sheet pan and continue until all scone dough has been used. Rework any scraps to make more scones.
6. Bake the scones for about 18-20 minutes. They should be golden brown and puffy. Remove from the oven and cool on the pans for about 5-10 minutes then remove to wire racks to cool completely.
7. Serve with Peanut Butter or Jelly..
Yield: about 12 large scones