Tuesday, December 15, 2009
Strawberry and Chocolate Oat Scones
1 ½ cups all-purpose flour
1 cup rolled oats
¼ cup dark brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
5 tablespoons cold butter, cut into pieces
½ cup chocolate chips
2/3 cup buttermilk
1 egg, lightly beaten
1 teaspoon vanilla
About 1 cup chopped fresh strawberries (or substitute 1/3 dried cranberries or dried cherries)
Heat oven to 400°F.
Combine flour, oats, sugar, baking powder, baking soda, cinnamon and salt in food processor. Pulse to mix. Add butter pieces and pulse until mixture resembles coarse crumbs. Remove mixture from food processor and place in large bowl. Stir in chocolate chips. Set aside.
In small bowl, combine buttermilk, egg, and flour. Mix well.
Add liquid ingredients to dry ingredients; stir with fork or Danish whisk just until dry ingredients are moistened. Gently fold in strawberries. Do not overmix.
Drop dough by ¼ cup portions 2 inches apart onto parchment-lined baking sheet. Bake for 12 to 15 minutes or until very light golden brown.
Makes 10 to 12 scones.