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Mexican Chocolate Chip-Oatmeal Scones

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Mexican Chocolate Chip-Oatmeal Scones
  • Prep Time 10 min
  • Total Time 60 min
  • Servings 8
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Mexican Chocolate Chip-Oatmeal Scones

This delicious morning pastry has a kicked-up twist!

Ingredients

2
cups all purpose flour
1
cup old fashioned rolled oats
1/4
cup brown sugar
1/2
teaspoon cinnamon
1/4
teaspoon cayenne pepper
1
tablespoon baking powder
2
teaspoons baking soda
1/2
teaspoon salt
6
tablespoons cold, unsalted butter, cubed
3/4
cup buttermilk
1
egg
3/4
cup chocolate chips (or more!)

Directions

  • 1 Heat oven to 400°F. Whisk together flour, oats, brown sugar, cinnamon, cayenne, baking powder, baking soda and salt.
  • 2 Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add buttermilk, egg and chocolate chips, stirring until dough just comes together.
  • 3 Turn the dough out onto a floured surface; pat into a 1/2-inch thick circle. Place on a greased baking sheet and cut the circle into 8 equal-sized wedges. Bake 20-25 minutes in the preheated oven, until raised and browned.
  • 4 Split wedges, and serve warm.
See Step By Step

Step By Step  

Mexican meets Britain in this scone recipe that includes a bit of a kick and lots of chocolate.

As prepared by Half Baked Harvest,

Mexican spices add a flavor boost to these chocolate chip oatmeal scones.

SCONES! Can you believe that before this I had never, not once made scones? I know, so crazy.

I guess I've always thought scones were kind of boring. You eat them with tea in England? K, well that’s cool, but nothing made them sound delicious… until chocolate stumbled into the name and I was ALL OVER them. 

And these are not just any chocolate scones. NO. See, these are Mexican Chocolate Chip-Oatmeal Scones, so they're loaded with chocolate chips and kicked up a notch with just a pinch of cayenne and cinnamon. It’s the perfect thing to pick you up on any sleepy morning.

Trust me. 

Here's how you make them:

 

Mexican Chocolate Chip-Oatmeal Scones

Heat oven to 400°F. Whisk together flour, oats, brown sugar, cinnamon, cayenne, baking powder, baking soda and salt.

 

Mexican Chocolate Chip-Oatmeal Scones

Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks.

 

Mexican Chocolate Chip-Oatmeal Scones

Add buttermilk, egg and chocolate chips, stirring until dough just comes together.

 

Mexican Chocolate Chip-Oatmeal Scones

Turn the dough out onto a floured surface; pat the dough into 1/2-inch thick circle. Place on a greased baking sheet and cut the circle into 8 wedges.

 

Mexican Chocolate Chip-Oatmeal Scones

Bake 20-25 minutes in the preheated oven, until raised and browned. Split wedges, and serve warm. So good!

See Recipe
Tips  

You can substitute your favorite dried fruit for the chocolate chips if desired.

This scone dough can be prepped in advance, stored in the fridge and baked just before serving.

Nutrition Information 
No nutrition information available for this recipe
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