Oatmeal Scones with Cherries, Walnuts and Chocolate Chunks
The oats in these scones gives them extra fiber as well as a pleasantly flaky, crumbly texture. For best results, look for old-fashioned rolled oats, which have a sturdy texture and more fiber than more processed instant oats. Bake a batch of these hearty scones on the weekend and keep them in the freezer to rewarm on busy weekday mornings.
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/4 cup sugar
- 1 Tbs. baking powder
- 2 tsp. baking soda
- 1/2 tsp. salt
- 6 Tbs. (3/4 stick) cold unsalted butter, cut into pieces
- 3/4 cup buttermilk
- 1 egg
- 1/2 cup dried tart cherries
- 1/2 cup coarsely chopped walnuts
- 1/2 cup dark chocolate chunks
Preheat an oven to 350°F. Lightly butter a baking sheet or line it with parchment paper.
In a bowl, stir together the flour, oats, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the buttermilk and egg. Add the buttermilk mixture to the flour mixture along with the cherries, walnuts and chocolate. Stir with a fork just until evenly moistened (the dough will still look crumbly).
Scrape the dough onto a floured surface and, using lightly floured hands, work it together into a ball. Divide into 8 equal pieces and gently pat each piece into a 2 1/2-inch round about 1 1/2 inches thick. Place the rounds 2 inches apart on the prepared baking sheet.
Bake the scones until the tops are browned, 25 to 30 minutes. Let cool on the baking sheet for about 10 minutes before serving. Makes 8 scones.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).