Lingonberry Drop Scones

Dad always got the burnt cookies. In our family it was standard practice to set off the smoke detector during the baking process: the first batch was unevenly baked because we never waited to preheat, the second batch was nearly perfect because we paid attention, the third batch was burnt because we got cocky, and after that we cared just enough to finish the batter without setting off the smoke detector.
At some point during the cookie chaos my dad would come into the kitchen and ask if he could try a one. We always referred him to the burnt cookies because if we were baking it was probably for a reason other than fun, and knowing we needed at least 20 cookies for whatever occasion meant we left the black-bottom cookies for dad.

After awhile instead of asking "Can I have a cookie?" dad started asking "Where are the burnt cookies?"

This batch of drop scones initiated my future baking attempts in my new apartment. I burnt them.

After spending a few minutes fanning the smoke detector with a rag and opening windows to soften the stale, smokey scent I decided the damage wasn't too bad. The bottoms of the scones were only a shade darker than medium brown which warranted them edible enough for me or my dad.

Lucky for dad I don't burn cookies or any other baked goods anymore, and if I do I make sure he's not around to have to eat them.

Lingonberry Oat Scones
1/2 c old fashioned oats
3/4 c flour
1.5 tbsp sugar
1/4 tsp salt
1.5 tsp baking powder
1/2 c coconut cream
1 egg
1 tsp vanilla
1/4 c lingonberry preserves
Extra sugar

Preheat oven to 425º F
-Mix the oats, flour, sugar, salt, and baking powder
-Mix the coconut cream, egg, vanilla, and preserves together in a separate bowl
-Combine the wet and dry ingredients
-Drop the batter onto an oiled or parchment paper-lined baking sheet and sprinkle with a coating of sugar on top of each mound
-Bake for 10-15 minutes or until light brown (don't burn!)
-Let cool, and enjoy!