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!
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.
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.
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!
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!
- 1 cup whole wheat flour
- ⅓ cup oat flour
- ½ cup rolled oats
- ⅓ 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
- 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.
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!
WOW