Happy Valentine’s Day!

We had a really busy weekend preparing for our upcoming ski trip (my kids have a school vacation next week). I didn’t have a chance to cook anything spectacular (to be honest, we ordered pizza last night), but I did make these indulgent (but still fairly healthy) Oat Cherry Scones with Dark Chocolate.

oat scones

These scones don’t contain any traditional or gluten-free flours: they are made exclusively with organic thick rolled oats (which make an appearance whole, as well as whirred in the blender to make oat “flour”). Oats impart a naturally sweet flavor as well as many nutrients and fiber: I love how the scones have a dense and chewy texture without being too heavy. These contain a minimal amount of added sweetener (I used light muscovado sugar) and derive their appealing flavor mostly from the oats themselves, the dried cherries and the dark chocolate.

dried cherriesdark chocolate chopped

I used one bar of organic 70% dark chocolate in this recipe because I adore it, and because of its beneficial anti-oxidant content. I like Green and Blacks brand, but feel free to use your favorite bar (or substitute dark chocolate chips). I was planning to make these with butter, but once got started with the recipe, I realized I was out and decided to give olive oil a go instead. I generally bake with butter (because I enjoy the taste and because I stay away from most vegetable oil), but I have been trying baked goods with olive oil quite a bit lately and really like the results. If you desire your scones to be vegan, skip the half and half and use rice milk or perhaps coconut milk instead.

It’s important to press the scone mixture firmly in the pan before baking to ensure that the scones stay together when you slice them.

oat scones

They are still a little crumbly, but I believe this is pretty much “par for the course” if using all oats. If you’re looking for a light and more cake-like scone, I wouldn’t make this recipe.

The chocolate glaze is completely optional, but completely delicious.

Recipe for Oat Scones with Dried Cherries and Dark Chocolate

Yield:

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

Directions:

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.

Adapted from 101 Cookbooks

dark chocolate oat scones

More scone recipes to check out:
Chocolate Cherry Drop Scones from Simply Sugar and Gluten-Free
Fifteen Minute Oatmeal Scones from Eat, Live, Run
Maple Pecan Oat Scones from Ezra Pound Cake
Whole Wheat Chocolate Cherry Scones from Eat A Beet

 

26 Comments

  1. 1

    Katrina — February 14, 2011 @ 11:40 am

    These look and sound great! I will have to make these soon! Really.

  2. 2

    Steph@stephsbitebybite — February 14, 2011 @ 12:31 pm

    I really wish I had one of these right now!! They sound so amazing!!

  3. 3

    brandi@BranAppetit — February 14, 2011 @ 12:41 pm

    these look incredible. I love muscovado sugar and hoard the little I have, but these look like they’re worth using it.

    What service/option do you use for your “print recipe”? I love the look of yours and am hoping to get mine set up soon. Thanks so much!

  4. 4

    Gardener — February 14, 2011 @ 1:55 pm

    Wow, those look amazing! I think I’ll try that tonight!

  5. 5

    Vicki @ Wilde in the Kitchen — February 14, 2011 @ 2:03 pm

    These look delicious, like a big oatmeal cookie! I’ve been in a scone mood recently, and these are so different. Love it.

  6. 6

    Barbara VinoLuciStyle — February 14, 2011 @ 2:15 pm

    These look fabulous Winnie and a favorite flavor combination of mine. I just LOVE chocolate and cherries…even those horrible goopy candies. Sorry, it’s true. I’m imagining I will LOVE your scones even more!

  7. 7

    Becky at VintageMixer — February 14, 2011 @ 2:39 pm

    These look amazing. I’m always looking for good Vegan recipes for a dear friend of mine who is vegan. Thanks for this.

  8. 8

    Kelly — February 14, 2011 @ 3:27 pm

    Oh man chocolate and cherries… a to die for combination. This looks amazing!

  9. 9

    Karen @ My Pantry Shelf — February 14, 2011 @ 4:04 pm

    These scones look incredible.

  10. 10

    Brie — February 14, 2011 @ 4:10 pm

    mmmm, best combo ever. delicious!

  11. 11

    heather — February 14, 2011 @ 4:39 pm

    You have me intrigued! I’ve never seen scones baked in such a way. They appear quite frequently in my kitchen, so I’ll have to try this method some time soon. I really like, also, that you’ve used oat flour and whole oats in the same recipe. Such a great addition to so many different types of scones.

    Cheers,

    *Heather*

  12. 12

    Shelby — February 14, 2011 @ 7:08 pm

    Looks delicious – I love how healthy and tasty food like this satisfies!

  13. 13

    Simply Life — February 14, 2011 @ 8:03 pm

    Oh wow, what an incredible combination of flavors! I love it!

  14. 14

    Sara Morris — February 14, 2011 @ 8:13 pm

    so lovely! I love a scone that doesnt weigh you down all day – this looks great, winnie!

  15. 15

    MrsWheelbarrow — February 14, 2011 @ 8:14 pm

    You have made my husband very happy. Dennis has been asking me to make a whole grain scone and here you have one. Thank you! I’m making these for breakfast tomorrow. xoCathy

  16. 16

    deeba — February 14, 2011 @ 8:57 pm

    Love these Winnie. Healthy yet ever so delicious. Got to try them with olive oil. Whole grains make a huge difference; add chocolate & cherries to them …and you got a winner!

  17. 17

    Belinda @zomppa — February 14, 2011 @ 10:34 pm

    Dark chocolate and cherry make such a great marriage. Healthy too!

  18. 18

    Sylvie @ Gourmande in the Kitchen — February 15, 2011 @ 6:10 am

    What an unusual scone, no flour! I like the idea of making these with olive oil too, this is a great alternative to traditional scones that are heavy on the butter and cream.

  19. 19

    Rochelle (Acquired Taste) — February 15, 2011 @ 8:09 am

    I love these healthy scones! I think I would forget the chocolate on top and just go with whats already mixed in :)

  20. 20

    EA-The Spicy RD — February 17, 2011 @ 12:52 pm

    These look delicious, and I think I have all the ingredients on hand! I usually bake with butter too. I use olive oil a lot but not in my baking. Do you use EVOO, or do you find that is that too strong of a taste for baked goods?

  21. 21

    Elizabeth — February 22, 2011 @ 1:24 pm

    Would love to know either the brand of, or where you purchase your oats and cherries.

    I can never find dried cherries that are not sweetened and that don’t have some sort of oil applied to keep them from sticking together. And I’d prefer them to be bare, naked and wonderfully tart as nature intended!

  22. 22

    Aggie — March 9, 2011 @ 7:26 pm

    I have yet to make scones…these look so delicious!! Love that there is oatmeal in them!

  23. 23

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  25. 25

    Luna — June 12, 2011 @ 3:40 pm

    I just made these scones, and to everyone who might read this: this recipe is kick ass. I will most definitely make them again!!

  26. 26

    Gulsah — October 6, 2011 @ 11:23 pm

    This dessert is so yum! Just baked it and it came out so great! While my husband and I are enjoying this healthy dessert on our bed, we wanna say thank you so much!!!!