Like all proper English folks (of which I am technically one), I love a good scone. I also enjoy drinking tea from pretty cups, Harry Potter, obsessing over the royal family, One Direction, and going for pints – so there you go.
I’d actually been wanting to make scones for quite a while now, but somehow never got around to it until today. I had a hard time deciding what kind I wanted to make, so naturally I just threw everything into one batter. Thankfully, raspberries, oatmeal, dark chocolate, and toasted walnuts are kind of perfect matches for each other.
Confession – I didn’t mean for the batter to be this pink. I forgot to toast my walnuts until after I had already added my frozen raspberries to the batter so then they kind of thawed and when I mixed the walnuts in, well… you know. Everything got pink. Buuut they’re kind of pretty so I decided to embrace it. I cut half of them into squares and half into triangles, just to see which I liked better. I think I like the triangles a bit more, purely for looks.
This recipe makes quite a lot, so I might cut it in half next time, but it is good if you want to freeze some of them. Just get to the step where you cut them, then place them on parchment paper and throw in the freezer until they’re solid, then transfer into containers. Then, next time you want fresh scones for breakfast, turn the oven on and pop ’em in while you’re showering/making coffee.
These scones are a bit crispy on the outside, but soft on the inside, and have a delicious nutty flavour. And those bits of dark chocolate are the happiest of surprises. They contain fruit, oatmeal, nuts, and whole wheat flour which I’m pretty sure means that you can have them for breakfast (never mind all that butter!)
Raspberry Oatmeal Scones with Dark Chocolate and Toasted Walnuts
Adapted from A Cozy Kitchen
Makes 24 – 30, depending on size
2 cups All-Purpose Flour
2 cups Whole Wheat Flour
1 cup Rolled Oats
2 tbsp Baking Powder
3 tbsp White Sugar
2 tsp Salt
1 1/2 cups (3 sticks) Unsalted Butter, chilled and diced
1/2 cup Buttermilk, chilled
4 Large Eggs, lightly beaten
1 tsp Vanilla
2 cups Frozen Raspberries
1 cup Dark Chocolate Chips (or Chunks)
1 cup Chopped Walnuts, toasted lightly and cooled*
1. Preheat the oven to 400 degrees.
2. In a large bowl, sift together together the flours, oats, baking powder, sugar and salt. Then, add the cold, diced butter and knead with your hands (or use a pastry blender, but you’re working with a lot here!) until the mixture begins to resemble coarse crumbs.
3. In a separate bowl, combine the buttermilk, eggs, and vanilla. Pour the egg mixture into the flour mixture and use a wooden spoon to combine, trying not to over mix. Add the frozen raspberries, chocolate chips, and cooled toasted walnuts, and combine (you might have to use your hands).
4. In batches (or not, depending on how you want to cut the scones), dump the dough onto a well-floured surface and use your hands to shape the dough – probably into either a circle or a square – and pat down to be about 3/4 to 1 inch thick. The dough will be sticky, and this will most likely get a little messy. Cut the dough into segments (it’s helpful to wet your knife so it doesn’t stick) and place onto a parchment paper-lined baking sheet. At this point, you can either pop them in the oven, or put them in the freezer to use later. If you’re baking them now, make sure to brush the tops with egg wash right before you put them in the oven.
5. If you’re using frozen dough at this point, it might take an extra 10 minutes or so, but that’s why I will typically place frozen dough in the oven as it’s heating up instead of waiting for it to preheat (just keep an eye on them). Bake for 20 – 25 minutes until they are lightly golden brown. Remove from the oven and transfer to cooling racks. Serve warm, if possible.
* I toasted my walnuts for about 5-6 minutes in the preheated oven