Like a big ol’ oatmeal cookie but in a crusty scone. Coarsely chopped, Swiss milk chocolate is ideal in this recipe, melting into the golden, buttery, caramel-touched crevices of this wonderful scone batter. Demerara is coarse brown sugar and is gorgeous as a finishing touch, adding sweetness and crunch.
If you are already a BetterBaking.com yearly subscriber, click here to sign in.
Please Note: Recipes are not refundable. Once purchased, you have 24 hours to access your recipe.
If you want to purchase this one recipe Swiss Chocolate and Oatmeal Caramel Scones, click here to purchase at $2.49 per recipe.
Hi there, fellow home and pro baker and fan of great recipes….