Oatmeal Dark Chocolate Chunk Scones
A little carb load to get you through this marathon called life. Dark chocolate therapy. Iced lattes, make way for the steaming stuff, with swirly foam and a warm, nubbly scone with melting chocolate. Other people are into fall fashions (I dig) – my harvest palate includes butter, oats and chocolate.
Mix, pat, slice, bake. That’s it. Any kind of chocolate – berries would do well too.
And it makes other people really happy when you spend five minutes mixing up a batch of dough; there is no better way to win friends than to walk into an office with the likes of these, still warm.
I’m getting used to the hum of the furnace again, and appreciate the warmth that the oven emits – I seek it out rather than try to avoid it. People complain about the changing weather, but I welcome nights that aren’t too hot to sleep. I like the warm but not sweaty. Just like I like my scones.
You could use chocolate chips here, but I do love the way chopping dark chocolate produces shards that range from teeny to ginormous. If you like, brush their tops with a little milk or cream and sprinkle with sugar before baking.
Oatmeal Dark Chocolate Chunk Scones
AuthorJuliePreheat the oven to 400F. In a large bowl or the bowl of a food processor, combine the flour, oats, sugar, baking powder and salt. Stir or pulse to blend. Add the butter and blend with a fork or pastry cutter, or pulse again until the mixture is combined, with some pieces of fat the size of a pea.
If you used a food processor, pour the mixture into a bowl. Add the milk and stir until the dough starts to come together; add the chocolate and stir just until combined. Pat into a 1-inch circle on a parchment-lined sheet and cut into wedges with a sharp knife.
Pull them apart so that they're about an inch apart on the sheet, and if you like, brush with milk or cream and sprinkle with sugar. Bake for 15-20 minutes, until golden.
Ingredients
Directions
Preheat the oven to 400F. In a large bowl or the bowl of a food processor, combine the flour, oats, sugar, baking powder and salt. Stir or pulse to blend. Add the butter and blend with a fork or pastry cutter, or pulse again until the mixture is combined, with some pieces of fat the size of a pea.
If you used a food processor, pour the mixture into a bowl. Add the milk and stir until the dough starts to come together; add the chocolate and stir just until combined. Pat into a 1-inch circle on a parchment-lined sheet and cut into wedges with a sharp knife.
Pull them apart so that they're about an inch apart on the sheet, and if you like, brush with milk or cream and sprinkle with sugar. Bake for 15-20 minutes, until golden.
I think these will be my Saturday morning baking/breakfast. A nice change from Zucchini Bread (which I love, but the season may have now passed). Oats/Chocolate (+ butter) is a great combo! Fall apples or plums might be a nice swap for the chocolate (in future batches).
First frost in Okotoks last night.
Thnx!
Cheers,
Jake
Love! These look just scrumptious! 🙂
450F-isf?
I had to make these this morning as they look so good! Then this morning I realized there is no temperature stated. I consulted cookbooks but there was a wide range of temperature. I tried 375 but it took a lot longer. I am guessing it might be 425F ?
Oh no, I’m so sorry! I baked them at 400F.
Be still, my beating breakfast plate…
I made these for an impromptu gathering with friends yesterday and they were a big hit. Thanks!
So good to hear Cath!
Chocolate Chip scones are a favorite of mine. These look amazing with the big chucks of dark chocolate!
Hi Julie,
I’m a scone addict! They just look so delicous.
Since we’re not that familiar with measuring in cups in Austria, could you please tell me how big your cup is?
My cup measures 200ml…
Thanks a lot!
Regards from Vienna 🙂
Hi Catha! Our cups are 250 mL.. so use 1 1/4 of yours for 1 of ours! Good luck!
I can’t freakin’ stop making your scones. All of them!!
Once I discovered your technique with the food processor, we’ve had blueberry white chocolate, these chocolate oatmeal (plus orange zest), cheese and black pepper. OMG. Someone needs to stop the madness!
Thanks for the great site. You are fabulous.
Tanya! That is so nice of you! I do love a good scone.. in fact I’m sitting here trying to convince myself not to make yet another batch….
These are great! First time making scones and I needed up using 1 cup of white flour and 1 cup of whole wheat and they turned out perfectly! Also added orange zest – thanks for the recipe!
Yum – so glad to hear it!
These are awesome! I am made these for my food assignment and did really well. My professor was so impressed that he asked for the recipe.
Thanks for the recipe.
Whoo hoo!
My new fav scone recipe. I used dark chocolate mini chips and crunchy outside and delish inside! Thank you!!
Yay!
I found your blog because I searched “nubbly” scones! I love that you used that word… and I love nubbly scones because when you ice them, the icing goes into all the nooks and crannies! I will give these a try. And I will look forward to perusing your other posts!
I love that you searched for nubbly scones!!!