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
2 cups all-purpose flour
1/3 cup oats
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 cup butter, cut into bits
1 cup cold milk or cream
1/2-1 cup chopped dark chocolate
extra milk or cream and sugar, for brushing and sprinkling
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. Makes 6-8.