Kitchen Sink Scones

When you can't decide between dried fruit or chocolate, coconut or nuts, white or whole wheat (or oats!) use them all in this hearty scone akin to a cowboy cookie. Kitchen Sink knows no restraint - use your imagination and whatever is laying around in your fridge or pantry. 




1 cup all-purpose flour

1 cup whole wheat flour

2/3 cup rolled oats

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon cinnamon 

5 tablespoons chilled unsalted butter, cut into pieces 

1 teaspoon orange zest

1/3 cup chocolate chips

1/3 cup coconut flakes

1/3 cup dried cherries

1/3 cup toffee bits

1 teaspoon vanilla

3/4 cup heavy cream

2 large eggs

Demerara sugar for sprinkling 


Preheat oven to 425°. In a large bowl whisk together flours, oats, sugar, baking powder, salt, and cinnamon. Grate the stick of butter on the large holes of a box grater, then cut in to the dry ingredients with a pastry blender or fork. Toss in all your mix-ins, tossing lightly to combine. Whisk the cream, egg and vanilla, reserving 2 tablespoons for wash. Slowly add to the dry ingredients, mixing with a fork until just combined. Knead a few times in the bowl until the ingredients are mostly integrated. 

Turn out onto a lightly floured surface and pat into a 1"-thick round. Brush the top with reserved wash and sprinkle with sugar. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Bake scones until golden brown, 15-20 minutes.