Cowboy Cookie Scone Recipe

Ingredients

  • 1/2 C instant oats
  • 1/2 C non-fat Greek yogurt
  • 3 tbsp pure maple syrup
  • 4 tbsp milk
  • 1 tsp vanilla extract
  • 1 C flour
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp unsalted butter
  • 2 tbsp mini chocolate chips
  • 1 tbsp finely diced pecans
  • 1 tbsp shredded unsweetened coconut

Directions

  1. Pre-heat the oven to 425 degrees F and line a baking sheet with parchment paper
  2. In a medium bowl, stir together the oats, Greek yogurt, maple syrup, and 3 tbsp of milk. In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt.
  3. (in dry bowl) Cut in the butter with a pastry cutter or fork until the mixture resembles fine crumbs. Make a well in the center and add in the oat mixture. Stir until just incorporated. Gently fold in 1 1/2 tbsp of mini chocolate chips, pecans, and coconut with a spatula.
  4. Transfer the dough to the prepared baking sheet. Using a spatula, shape the dough into a 3/4” tall circle, and brush with the leftover 1 tbsp milk.
  5. Slice the dough into 8 triangular segments with a sharp knife. Gently press the remaining chocolate chips into the tops. Bake at 425 degrees F for 24-28 minutes, or until the tops and sides are lightly golden.
  6. Cool before eating and enjoy!

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