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Mexican Chocolate Chip-Oatmeal Scones

  • Prep 10 min
  • Total 60 min
  • Servings 8

This delicious morning pastry has a kicked-up twist! MORE + LESS -

Half Baked Harvest
March 20, 2015

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!)

Steps

Hide Images
  • 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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
140
% Daily Value
Total Fat
15g
24%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
680mg
28%
Potassium
190mg
5%
Total Carbohydrate
49g
16%
Dietary Fiber
3g
12%
Sugars
17g
Protein
7g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • 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:

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

    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.

    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.

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

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