My cat Artemis is at it again! She seems to be constantly obliged to do mischief, as if it’s part of her religion or something. (To see my first post about her antics, click here.) Now what she’s been doing lately is a bit destructive, but very cute.
When my dad brings home a set of paper towel rolls from the grocery store, he puts the extra rolls we aren’t currently using on top of the fridge until they are ready for duty. Artemis will jump on top of the fridge – often using my dad as a springboard – and discovers the paper towels are occupying the spot she usually takes up. So she starts scratching furiously at the paper towel rolls up there, concentrating her efforts mainly on the central one. She is creating a queenly throne/bed for herself!
Eventually she becomes satisfied with the level of destruction – err… improvement the paper towels have undergone, and settles herself down on her little nest. She looks down at the rest of us dining in the kitchen with a superior gaze.
When my mom and I first saw her doing this, we laughed like hyenas at realizing the outcome of her serious project to demolish the paper towels. Artemis the empress was above us peasants and our laughter, and showed us her maturity with this look:
Okay, anyone who thinks animals can’t be expressive is just clueless.
At least while she was up there she couldn’t dip her paw in my water as I dined on one of these soft, tasty scones. (Yes, I know I promised to retry the cinnamon rolls, and I am hoping to do that this week or next, but I just couldn’t resist baking until then.)
Honestly, I’m not sure if these even qualify as scones. The texture is so soft, they’re actually more aptly described as muffin tops. (No, they will not give you a muffin top!) Here’s a shot of the texture:
Just because they’re not hard scones doesn’t mean they’re bad, though. I mean, my dad ate one the night I made them, and came back for more the next morning, which shows they were good because I know he’d rather be eating Thin Mint cookies than something I’ve baked most of the time. 🙂
The banana and oatmeal flavors combine to form a comforting taste and texture. The chocolate chunks are from a Ghiradelli chocolate bar I had left over in the freezer from my Oatmeal Almond Butter Awesomeness Muffins. Since it’s salted almond chocolate, it made the scones more exciting with that touch of the salty flavor. I love combining sweet and salty, don’t you?
I’m going to post this recipe exactly as I did it, but with the note that if you want scones instead of muffin-tops, maybe more flour or oats or something should be added to make the batter more dough-like. Or, if you prefer muffin tops, just follow the recipe exactly!
Banana Oatmeal Chocolate Chunk Soft Scones/Muffin Tops
Makes 12 medium
adapted from this recipe on CD kitchen
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 2 packets Quaker chocolate chip flavor instant oatmeal
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon (I just used a dash)
- 1/4 tsp salt
- 1/2 cup brown sugar
- 6 tbls Earth Balance Original Buttery Spread (or butter or margarine would probably work too)
- 1 tsp vanilla
- 1/3 cup buttermilk (I subbed this out with 1/3 cup milk + 1 tsp pure lemon juice)
- 1/2 cup banana (about 2/3 of a large banana)
- 1 square Ghiradelli Intense Dark Sea Salt Soiree chocolate (found in the baking aisle at the grocery store)
Preheat oven to 425 Fahrenheit. Spray a cookie sheet with nonstick cooking spray.
In a large bowl, combine the flours, oatmeal, baking powder, baking soda, cinnamon and salt. Cut in the Earth Balance.
In a small bowl, combine banana, milk, and lemon juice. Use a hand mixer to mix until banana is mushed as much as possible and ingredients are combined. Pour this mixture into the large bowl with the dry ingredients. Add vanilla.
Hold the square of chocolate over the bowl and use your fingers to break it up into little chunks and drop into the batter. Stir.
No, you will not be able to knead the dough or cut it into little triangles. Instead, drop equal portions onto the cookie sheet like you would do with cookie batter. Try to drop batter in mounds. I found that creating higher mounds of batter turned out better than flatter, more expansive ones, which ended up harder to get off the cookie sheet without breaking them.
Bake in the preheated oven for about 8 minutes or until golden.
Mmm… muffin tops straight from the oven, soft and buttery (without the guilt of butter) and delicious!
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