The oats in these scones gives them extra fiber as well as a pleasantly flaky, crumbly texture. For the 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.
Oatmeal Scones with Cherries, Walnut and Chocolate Chunks
2 cups (10 oz./390 g) all-purpose flour
1 cup (3 oz./90 g) old-fashioned rolled oats
1/4 cup (2 oz./60 g) sugar
1 Tbs. baking powder
2 tsp. baking soda
1/2 tsp. salt
6 Tbs. (3/4 stick) (3 oz./90 g) cold unsalted butter, cut into pieces
3/4 cup (6 fl. oz./180 ml) buttermilk
1/2 cup (2 oz./60 g) dried tart cherries,
1/2 cup (2 oz./60 g) coarsely chopped walnuts
1/2 cup (3 oz./90 g) dark chocolate chunks
Preheat an oven to 350°F (180°C). 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 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, with lightly floured hands, work together into a ball. Divide into 8 equal pieces and gently pat each piece into a 2 1/2-inch (6-cm) round about 1 1/2 inches (4 cm) thick. Place the rounds 2 inches (5 cm) apart on the prepared baking sheet.
Bake the scones until the tops are browned, 25 to 30 minutes. Let cool for about 10 minutes on the baking sheet before serving. Serves 8.
Recipe adapted from Williams-Sonoma Eat Well: New Ways to Enjoy Foods you Love, by Charity Ferreira