oatmeal scones with dried cherries, currants and chocolate chips

my 10lb costco stash of oatmeal called out to me this weekend.  it told me it wanted to be made into scones, and dorie greenspan had just the recipe that i could adapt for the occasion.

i should have been able to tell from the super sticky dough that the scones would come out uber moist.  4 days since the scones emerged from the oven, they’re still moist.  when i need a snack, i grab one out of the bag and pop it into my mouth. they’re like dense little nuggets of joy.

plus, the oatmeal with the addition of dried cherries, makes you feel as if they’re actually nutritious and good for you!

Oatmeal Scones
(makes 12 or so 2 inch scones, or 20-30 1 inch scones)

Butter 1 stick, cubed and very chilled
Egg 1 large one
Whole milk ½ cup
Chocolate chips ½ cup
Dried cherries, currants 1 cup
Dry Ingredients:
AP Flour 1 2/3 cups
Oatmeal (old fashioned oats) 1 1/3 cups
Sugar 1/3 cup
Baking powder 1 tbsp
Baking soda ½ tsp
Salt ½ tsp
  1. Whisk together dry ingredients in the bowl of your standmixer.
  2. Drop cubed butter into mixing bowl with the dried ingredients.  Using the paddle attachment, beat on medium low speed until the butter resembles pea-sized pieces.  Should take about 3 minutes.
  3. Whisk together egg and milk.  Slowly pour it in and mix on low speed.  The dough will be very wet and sticky.
  4. Add in chocolate chips, cherries and currants.  Mix until evenly distributed.
  5. Take the dough out and drop onto a very well floured surface (the dough is really wet).  Form into a disc. Flour the top of the disc and roll until 1-1.5 inches thick.
  6. Cut into round shapes using a biscuit cutter or round cookie cutter.
  7. Place the cut-out scones on a parchment lined cookie sheet, and set in the freezer.  You can keep the scones frozen (and well wrapped for a few months, or bake after scones have rested for 1 hour).   If baking right away, it’s a good idea to pre-heat the oven to 400ºF while the scones are chilling out.
  8. When ready to bake, remove the scones from the freezer and brush with egg wash.
  9. Bake for 20-22 minutes, or until golden brown.

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