OK – So. It’s a lot of oatmeal lately. I don’t know what it about oatmeal in baked goods. I love it. The toasty warm whole grainy-ness makes it seem delicious…and vaguely healthy.

I also really like scones. I like their heavy bready cakeiness. I like adding “ness” to words as well. Apparently real adjectives aren’t enough to describe how much I love these types of things.

I first had these scones at one of Melrose’s Ladies Night Outs. I started going to these with my mom when I was in high school. There was always a craft, a little devotional, and then delicious eats and tea. These scones are from Pat Promney, and are featured in “Melrose Favourite Recipes”, the church cookbook from 1999. In addition to Oatmeal Scones, the book also contains “Sheppe’s Oatmeal Cookies”, Alison Byworth’s quiche, it’s also a hidden treasure trove of all my mom’s best recipes.

I didn’t realize this until I had to make Sweet Potato Casserole for Thanksgiving and couldn’t get a hold of my mom on the phone. Not a problem, Melrose Favourite’s to the rescue!!! Other homestead hits include:

  • Baked Rigatoni & Meatballs
  • Stove-Topped Macaroni & Cheese
  • Easy Sweet & Sour Chicken
  • Rhubarb Bread Pudding
  • Whipped Shortbread

There’s also a bit of scary stuff that used to show up at all the church potlucks. But it doesn’t need to be named. If you ever read it’s title, you’d know to avoid it.

It was also published the year I left for university – so the last time I was really attending Melrose regularly, and it’s just nice to me to read all those names of people who submitted recipes, and remember that they prayed for me, and really loved my family. It’s just nice. They’re also a lot dear old crazy souls. And that makes me happy too.

Oatmeal Scones

  • 3 cups oatmeal
  • 3 cups flour
  • 1 1/2 cups brown sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups oil
  • 1/3 cup buttermilk

  1. Preheat oven to 400 F
  2. Mix dry ingredients together
  3. Add oil.
  4. Add buttermilk a bit at a time until it comes together.
  5. Pat into a square and divide into triangles. About 16 triangles is a good snacking size.
  6. Bake for 15 -17 min. until just golden.

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