Oatmeal Scones With Cherries, Walnuts And Chocolate Chunks
These cherry walnut chocolate chunk scones are a delightful treat that blends the tartness of dried cherries, the crunch of walnuts, and the richness of dark chocolate. Each bite offers a perfect balance of flavors and textures, making them a lovely accompaniment to your morning coffee or tea. With a golden brown crust and a tender crumb, these scones are both comforting and indulgent, sure to bring a smile to your face with every bite.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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 <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
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