Chocolate and Cherry Oat Scones

Chocolate and Cherry are a match made in heaven! These two flavors come together to create a perfect way to wake up in the morning…scones!! Scones are a favorite of mine because they are rich and tender but also a little crumbly, so they go great with coffee or tea (which I definitely need first thing in the morning).

Tips for Chocolate and Cherry Oat Scones

• Use cold butter and cold buttermilk! This will help to make the outcome nice and tender.
• Make sure your baking powder is fresh. If it’s over 6 months old, toss it or mix it with some paint to create a cool ceramic look on whatever you paint.
• If you want to freeze these, place them on a baking sheet and pop them in the freezer. Once they are frozen you can place them in a freezer-safe bag and label with the date.
• I have oats flour and regular oats in the recipe for a couple of reasons. The oat flour creates a nice texture within the scones AND it also absorbs a lot of the buttermilk, so it makes the scones really tender and moist. I add in additional oats within the dough that are not finely ground to create additional texture. It just works! Trust me!

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Chocolate and Cherry Oat Scones

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Ingredients

 

• ▢ 1/2 cup oat flour, you can make your own, see below for details
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1/2 cup oats, old fashion or quick-cooking both work + more for topping
• ▢ 1/4 cup light brown sugar
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt, I like kosher
• ▢ 1/2 cup unsalted cold butter cut into cubes
• ▢ 3/4 cup buttermilk
• ▢ 3/4 cup dried cherries, roughly chopped
• ▢ 3/4 cup mini semi-sweet chocolate chips

Instructions

 

• Preheat the oven to 375 degrees.
• If you do not have oat flour, make your own by scooping a heaping 1/2 cup of the oats into a food processor and process until the oats are a finer grain.
• Add in the flour, the other 1/2 cup of oats, the brown sugar, baking powder and salt into the food processor. Process until just combined.
• Add in the butter and process until you get small pea-sized pieces of butter, slightly larger pieces are ok.
• With the mixer running, pour in the buttermilk and process until the dough starts to form a ball.
• Pour the dough into a bowl and add in the cherries and chocolate. Use a spatula (or your hands) to mix them into the dough, being careful not to over-mix.
• Once it all comes together, place the dough on a lightly floured board and form a disc with the dough. Fold the dough over itself in half and roll back out into a disc. Repeat another time. This folding creates great layers in the scones.
• Roll back out to a disc that is about an inch or so high.
• Place the disc of dough on a baking sheet lined with parchment paper.
• Use a knife to cut the disc in half one way and in half another way to create a cross cut. Then, cut each of those in half so that you have 8 scones.
• Bake at 375 for 22-27 minutes or until the edges are slightly golden and the center is cooked and not doughy.
• Allow to cool on a baking sheet for about 10 minutes and then break the scones apart and serve!

Author: purrdesign

Course: Breakfast

Cuisine: American