My family loves scones and anything with oatmeal. I started with my basic scone recipe and added oat flour to increase the oat taste and texture, as well as ingredients that are harmonious with the mellow taste of oats. I have learned that everyone loves them most when I add special ingredients you can find in each bite.
- 1-1/2 cups all-purpose flour
- 1/2 cup oat flour
- 1/2 cup old-fashioned oats
- 3 tablespoons brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3 tablespoons cold butter, cubed
- 1 cup buttermilk
- 1/3 cup dried cherries, chopped
- 1/3 cup miniature semisweet chocolate chips
- 1/4 cup finely chopped pecans, toasted
- 1 tablespoon coarse sugar
- 1 tablespoon old-fashioned oats
- Preheat oven to 400°. Whisk together first seven ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened. Stir in cherries, chocolate chips and pecans.
- Transfer to a parchment paper-lined baking sheet; pat into a 6-in. circle. Cut into 10 wedges, but do not separate. Sprinkle with coarse sugar and oats.
Bake until golden brown, 20-25 minutes. Serve warm.
Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each scone on high until heated through, 20-30 seconds. Yield: 10 servings.
Originally published as Cherry-Chip Oat Scones in Healthy Cooking Annual Recipes Annual 2017, p209
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