Recipe for Oat Scones with Dried Cherries and Dark Chocolate
Servings: 0 Makes 8 large scones
Ingredients
For the scones:
- *3 cups oat flour made by processing 3 1/2-4 cups of organic rolled oats in the blender for a minute or two until fine; make sure to use gluten-free oats if you eat gluten-free
- *1/2 cup light muscovado sugar or use organic light brown sugar
- *2 teaspoons baking powder
- *1 teaspoon baking soda
- *1 cup dried cherries preferably without any sugar or preservatives
- *1 bar of organic 70% dark chocolate coarsely chopped
- *1/4 cup olive oil or melted organic butter plus a little more if necessary
- *1 cup organic rolled oats
- *zest of 1/2 Meyer lemon- optional
- *1 cup organic half and half or milk or rice milk to keep these vegan mixed with 1 tablespoon Meyer or regular lemon juice (or use buttermilk or yogurt and no lemon juice)
For the chocolate glaze:
- *approximately 2 tablespoons light muscovado sugar or organic light brown sugar
- *approximately 1 tablespoon organic raw cacao powder or organic cocoa powder
Instructions
- 1. Preheat oven to 350 degrees F. Oil your baking dish (I use a 9 inch round pie pan) with olive oil (or use butter).
- 2. Combine the oat flour, 1/2 cup of muscovado sugar, baking powder, and baking soda in a large bowl. Add the cherries, chopped chocolate, olive oil, rolled oats, and lemon zest and mix well.
- 3. Add the half and half/lemon juice mixture and mix with your hands until the dough comes together. Add a little more olive oil to bring the dough together, if necessary.
- 4. Press dough into the oiled dish. Use the heel of your hand to really mash the dough down, so it's firmly in place: this will prevent the cooked scones from crumbling too much. Using a sharp knife, slice the dough evenly into 8 triangle-shaped pieces.
- 5. Bake for 20-25 minutes minute until the edges start to brown and the scones are cooked through (you can test with a toothpick). Allow to cool before drizzling with the optional glaze. Take care when you remove them from the pan- if not completely cool, they may be crumbly.
- 6. If making the glaze, combine the 2 tablespoons muscovado sugar with the cacao powder in a small bowl. Adding hot water a little at a time, whisk with a fork until it's a thick but pourable glaze. Taste and add a little more sugar or cacao to your liking, if necessary. Drizzle onto the scones, and allow a few minutes to harden before serving.