This morning was a double celebration – Patrick’s birthday and the girls’ first day of school.

I had two breakfast options: the egg-cheesy things (recipe from Tutu and Auntie R. – thanks!) for Patrick or Scones for Annie. I selected the scones as Annie had been requesting them for quite some time (and we’ll have Patrick’s choice later in the week).

The Scottish Scone recipe features oatmeal; I substituted an oatmeal cereal mix  from Whole Foods which includes dried fruit and sunflower seeds (shown in photo). This turned out to be a delicious choice! Patrick topped his Scone with Blueberry Jam from our local blueberry farm…not too bad for a B-Day Day Breakfast!

Scottish Scones (from Pillsbury’s Complete Book of Baking)


1 1/2 c all purpose flour

3/4 c rolled oats (or oatmeal mix)

1/4 c brown sugar

2 t baking powder

1/2 t salt

1/2 t cinnamon

1/2 c margarine or butter

1/2 c milk


1 T margarine or butter, melted

1 T sugar

1/4 t cinnamon (I think I used a wee bit more…)

Heat oven to 375F. Lightly grease cookie sheet. In medium bowl, combine flour, oats, brown sugar, baking powder, salt, and 1/2 t cinnamon; blend well. Using a pastry blender or fork, cut in 1/2 c margarine until mixture is crumbly. Add milk all at once, stirring just until moistened.

On floured surface, gently knead dough 5 or 6 times. Place on greased cookie sheet; press into 6-inch circle, about 1 inch thick. Brush top of dough with melted margarine. In a small bowl, combine sugar and 1/4 t cinnamon; sprinkle over top. Cut dough into 8 wedges; separate slightly.

Bake at 375F for 20 to 30 minutes or until golden brown. Serve warm.