These Dried Cherry & Oat Scones are packed with so much goodness – the base is whole wheat and oat flour, making these scones tender, moist, and so flavorful! 

Cherry Oat Scones

After an oatmeal cookie project, I found myself with endless variations of oats: rolled oats, steel-cut oats, and oat flour all leftover and needing to be used, so this is the first of at least three oat-based recipes you’ll see in the next month!

The first recipe: these whole wheat, dried cherry, and oat scones, that are lightly scented with orange because I used the Burnt Sugar Orange Spice sugar blend from 177 Milkstreet. Reader, please note this is not a sponsored post, as these were gifted by a friend after surgery a few months ago. I became enamored with this set of sugars and have been using them in my coffee, tea, and baking almost any time I could.

Cherry studded oatmeal scones cut into six slices

So much so, I’m planning on repurchasing when I run out. Here’s a little more about The Milk Street Coffee Sugar Sampler 6-Pack, which includes all six flavors in regular, full-size pouches.

“Milk Street’s coffee and tea sugars are inspired by global coffee traditions and will transform your morning cup. This sampler pack includes 6 full-size pouches of our Milk Street Coffee Sugars. Flavorings range from the earthy, chili-spiked Mexican Mocha that we tasted in the markets of Oaxaca to a tropical Coconut Ginger Cream, Vietnamese-style Caramel Brûlée reminiscent of their sweet, malted coffee and, closer to home, an homage to New Orlean’s most famous cup of coffee, orange-cinnamon scented café Brulot. Our Original Cardamom Coffee Sugar, mates our favorite spice with vanilla and a touch of cocoa for a classic paring common in both the Middle East and Scandinavia, and our lighter, brighter Honey-Spice Tea Sugar blend, designed to enhance black tea, blends warm spices with granulated honey and a refreshing mint-lavender finish.” Buy here.

Cherry studded oatmeal scones cut into six slices

This recipe uses yogurt and egg as the wet ingredients, and the yogurt really makes this a tender and moist scone. None of that dry scone life for us! If you’re adamant about trying scones because every scone you’ve ever had has been dry, I beg you to give this recipe a try. And try your hand at these other scone recipes on the blog:

Chocolate Cranberry Rosemary Scones – the rosemary really makes this one of my favorite recipes, pairs so well with the sweet chocolate and tart cranberries.

Orange Poppyseed Scones – a recipe from 2012 with awful photos, but the recipe is still a delicious one, ha!

showcase of ingredients for cherry oat scones: dried cherries, oatmeal and orange sugar

Scone Tips & Troubleshooting
  • Use actual cold butter and SMASH them between your fingers. This allows for even distributions and at the same time creates a tender crumb;
  • Keep the scone dough cold – meaning use cold eggs and cold yogurt;
  • If using fresh cherries in this recipe, roast them beforehand to remove some of that liquid;
  • Avoid overmixing, this will result in tough scones;
  • The scones will continue cooking after you take them out of the oven, so take them out when the center still feels undercooked – never fear, the remaining heat will cook them through!

Cherry studded oatmeal scones cut into six slices

Dried Cherry and Oat Scones

The scones are tender, moist, and packed with fiber from the oats!
Print Recipe
Cherry studded oatmeal scones cut into six slices
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins

Ingredients

  • 1 cup whole wheat flour
  • cup oat flour
  • ½ cup rolled oats
  • cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup dried cherries
  • ½ stick unsalted butter cold and cubed
  • 1 large egg
  • ¼ cup yogurt
  • 1 tablespoon vanilla extract
  • topping: 1 tablespoon sugar 2 tablespoons heavy cream, 1 tablespoon rolled oats

Instructions

  • Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone pad.
  • In a large bowl, whisk the dry ingredients: whole wheat flour, oat flour, oats, sugar, salt, and baking powder. Toss the dried cherries to coat.
  • Add the cold, cubed butter and smash between your fingers, incorporating it into the dry ingredients.
  • In a separate bowl, whisk the egg, yogurt, and vanilla, and pour into dry mixture.
  • Gently mix everything together with your hands until it becomes a dough and place it on a lined baking sheet. Form into a disc, cut into six scones with a sharp knife and brush with heavy cream, sprinkle with sugar and oats. Bake whole in this circle. This will result in tender, delicious scones that aren't dry!
  • Bake for 20-35 minutes, until golden brown around the edges.
Servings: 6
Author: Marnely Murray

close up of Cherry studded oatmeal scones cut into six slices

DID YOU TRY THIS RECIPE? I want to see it! Follow Cooking with Books on Instagram, take a photo, and tag me in it. I love to know what you are making and how you made this recipe your own!

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