Cherry-Chip Oat Scones Recipe

Cherry-Chip Oat Scones Recipe
Cherry-Chip Oat Scones Recipe photo by Taste of Home
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Cherry-Chip Oat Scones Recipe

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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. &mdashAmy Brnger, Portsmouth, New Hampshire
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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
  • TOPPING:
  • 1 tablespoon coarse sugar
  • 1 tablespoon old-fashioned oats

Directions

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

Nutritional Facts

1 scone: 229 calories, 8g fat (4g saturated fat), 10mg cholesterol, 321mg sodium, 36g carbohydrate (13g sugars, 2g fiber), 5g protein.

  • 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
  • TOPPING:
  • 1 tablespoon coarse sugar
  • 1 tablespoon old-fashioned oats
  1. 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.
  2. 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.
  3. 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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