Baking Stones
Discover the rustic charm of "Baking Stones," a hearty, wholesome treat perfect for breakfast or an afternoon snack. This simple yet flavorful recipe combines all-purpose and whole wheat flour with the nutty richness of old-fashioned rolled oats, creating the perfect balance between soft and crumbly textures. Sweetened subtly with honey and a hint of vanilla, these golden, biscuit-like delights are finished with tender morsels of dried fruits like raisins or currants for a customizable touch. Quick and easy to prepare with just 15 minutes of prep time, these drop-style treats bake up beautifully in under 20 minutes. Serve warm with a generous smear of butter or jam for a fresh-from-the-oven indulgence that's both satisfying and nourishing. Perfect for rustic baking enthusiasts and lovers of homemade comfort food!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 1.5 cups Old-fashioned rolled oats
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 6 tablespoons Unsalted butter, cold and cubed
- 0.75 cup Buttermilk
- 1 tablespoon Honey
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cup Optional: Dried fruits (e.g., raisins or currants)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rolled oats, sugar, baking powder, and salt. Mix to distribute the dry ingredients evenly.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. It's okay if some larger butter pieces remain.
In a separate medium bowl, whisk together the buttermilk, honey, vanilla extract, and egg until smooth.
Pour the wet ingredients into the dry ingredients, and stir gently with a spatula until just combined. Do not overmix; the dough should look shaggy.
If adding dried fruits, fold them into the dough now.
Using a large spoon or ice cream scoop, drop mounds of dough (about 1/4 cup each) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 18–20 minutes, or until the stones are golden brown on top and a toothpick inserted into the center comes out clean.
Remove from the oven and let the baking stones cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature with butter, jam, or your favorite spread.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 380.3 g | 138% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 103.7 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 413 mg | 32% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2020 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
