Well hello there!
I don’t know what it is with me and baking scones lately, but whoa – I am on a roll! Which is a good thing for me, and a great thing for you, because scones make such an awesome breakfast/ coffee treat / after-dinner-snack. And don’t even try to say no to these guys! I mean… did you see that chocolate drizzle? It’s seductive!
The base of these scones is actually really unique thanks to a whole cup of oat flour. That’s right folks, OAT flour. If you don’t know what that means – don’t panic! It’s literally just oats – wait for it – ground into flour. You can use a food processor or blender to do this. Easy! The oat flour gives these guys a lighter interior mouth feel, while keeping the shell of the scone nice and sturdy. It works! And well.
The other different thing about this particular scone recipe is I ditched the cream/buttermilk and subbed in some sour cream to do the job of making things moist. I have to admit I was a little nervous doing this because I really didn’t want these scones to A) Be too soft and B) Have any sour cream-y flavor, but after one – ok… a few – bites of the finished product, I knew the sour cream had held its end of the deal.
Speaking of the finished product, let’s talk about these scones post baking. They will have golden and crisp exteriors. They will have the fluffiest (!) fresh cherry and chocolate chunk studded interiors. They will be drizzled with a light twist of melted chocolate. They will blow your mind and cause you to reach for another and another and wait… where did they all go!?
Basically what I’m saying is, make these. Make these now. But ya know, be prepared to get down once they’re out of the oven. You’ve been warned 😉
- 2 cups + 2 tablespoons all-purpose flour
- 1 cup oat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons sugar
- 1 sticks + 3 tablespoons unsalted butter, very cold and cut into tiny pieces
- 2 large eggs + 1 egg yolk; divided
- 3/4 cup sour cream
- 1/2 cup semi-sweet chocolate chunks
- 1 cup fresh or frozen cherries, roughly chopped
- 2 tablespoons turbinado or granulated sugar, for sprinkling
- 4 ounces semi-sweet chocolate, melted
- 1 tablespoon coconut oil
- Preheat oven temperature to 400 degrees (F).
- In a large mixing bowl whisk together both flours, baking powder, salt, and sugar. Add the cold butter bits, and using your hands, work the butter into the flour mixture until it resembles a course meal. Place the bowl in the freezer for 20 minutes.
- In a small bowl whisk together the sour cream, one egg, and the egg yolk.
- In a small bowl toss the cherries with the remaining 2 tablespoons of flour; set aside.
- Remove the bowl from freezer, fold in the chocolate chunks and cherries, then make a well in the center. Pour the cream/egg mixture all at once into the center and using a rubber spatula fold the mixture together a few times. Carefully pour the mixture out onto a lightly floured surface. Gently knead the dough together, and press it out into a large circle about 2 inches thick.
- Cut dough into 8 wedges, then carefully place biscuits on prepared baking sheet. Brush with beaten egg wash and add a few pinches of sugar right on top. Bake for 18-22 minutes, or until golden brown and cooked through. Remove from the oven and transfer to a wrack to cool.
- For chocolate coating:
- Melt chocolate and coconut oil together in a small bowl or pan over low heat (you can also do this in microwave on the lowest setting in 15 second increments, stirring after each heat), whisk smooth. Transfer chocolate to a piping bag or a zip lock with a tiny edge snipped off. Quickly squiggle chocolate across the tops of the scones. Transfer scones to the fridge for a few minutes if you want the chocolate to set, or eat them warm with melted chocolate dripping everywhere :) Both ways are delicious!