Oatmeal Dark Chocolate Chunk Scones

chocolate oat scones 6

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.

chocolate oat scones 1

Mix, pat, slice, bake. That’s it. Any kind of chocolate – berries would do well too.

chocolate oat scones 2

chocolate oat scones 3

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.

chocolate oat scones 4

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.

chocolate oat scones 5

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.

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September 26 2013 03:53 pm | bread and breakfast

13 Responses to “Oatmeal Dark Chocolate Chunk Scones”

  1. jake on 27 Sep 2013 at 9:56 am #

    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.



  2. sara on 27 Sep 2013 at 11:56 pm #

    Love! These look just scrumptious! :)

  3. Jake on 28 Sep 2013 at 8:37 am #


  4. Melissa on 28 Sep 2013 at 10:32 am #

    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 ?

  5. Julie on 28 Sep 2013 at 8:04 pm #

    Oh no, I’m so sorry! I baked them at 400F.

  6. molly on 29 Sep 2013 at 7:54 pm #

    Be still, my beating breakfast plate…

  7. Cath in Ottawa on 30 Sep 2013 at 10:43 am #

    I made these for an impromptu gathering with friends yesterday and they were a big hit. Thanks!

  8. Julie on 30 Sep 2013 at 12:26 pm #

    So good to hear Cath!

  9. Emily @ Life on Food on 01 Oct 2013 at 6:33 pm #

    Chocolate Chip scones are a favorite of mine. These look amazing with the big chucks of dark chocolate!

  10. Catha on 08 Feb 2014 at 1:13 am #

    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 :-)

  11. Julie on 10 Feb 2014 at 8:58 pm #

    Hi Catha! Our cups are 250 mL.. so use 1 1/4 of yours for 1 of ours! Good luck!

  12. Tanya on 19 Apr 2014 at 11:18 am #

    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.

  13. Julie on 20 Apr 2014 at 7:54 am #

    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….

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