Cherry Almond Oat Scones

I am a baker, so clearly I'm a details person. You can't frost cupcakes, decorate cookies and create intricate pie crusts if you don't sweat the small stuff. But sometimes, most times actually, details slow me down. Like way down. Editing photos is one of those things that I'm confident has taken years off of my life, at least my vision. It's tedious, it takes me forever and I get so lost in the minute details that, at times, I scrap an entire shoot because I didn't 100% approve of how images of a delectable recipe exported from Lightroom. *insert eyeroll here

They're right when they say the devil is in the details and that devil is a nasty little fella. But, sometimes you have to smack him upside the head and get on with it already. Like the images of these Cherry Almond Oat Scones, for example. To be honest, I kind of hate the way they came out. I think it's mostly the colors but it might also be the styling. I almost scrapped the whole damn thing and then I remember how simple and delicious these Cherry Almond Oat Scones actually are, in real life. And thankfully that brought me back to reality, where food is for eating and not just glancing at for a fraction of a second while half awake at 2am and furiously flying through Instagram. 

The beauty of these Cherry Almond Oat Scones is their simplicity. They are rustic and come together with minimal tools and effort. Hands-on time for these simple scones is like 15 minutes, tops. Once they are in the oven you can quickly whip up the easy glaze, clean your entire kitchen, brew some coffee and post a pic on Insta, all while these basic babes bake up. 

The flavor combo isn't trendy or daring, it's humble and basic. Timeless, really. The base of the scones starts with good, high quality butter that get's cut into the dry ingredients while cold, creating a crumbly texture with flavorful pockets throughout the scones when baked. Texture is key with these Cherry Almond Oat Scones, so I mixed in some chewy, extra thick rolled oats that get toasted to add an extra layer of nutty flavor. The sliced almonds bring a subtle crunch that plays well with the crumbly base. The tart cherries and sweet almonds balance both flavor and texture, rounding out the buttery base and soft centers of the scones. The glossy, lemon and ginger glaze is drizzled on in seconds and adds a finish of bright sweetness to the textural scones.

I am going to let you in on a little secret, all of my scones start with the same basic recipe; high quality flour, rich and creamy European butter, a little sugar, baking powder, salt, eggs and buttermilk or cream. That's it for the base. Then, I just swap out the components for variety. So if Cherry Almond Oat Scones don't exactly work for you, improvise. Say you don't have cherries, no worries friends, swap them out for raisins or berries, or skip them altogether and stir in some dark chocolate chips. No almonds? No problem, how about pistachios, then? Whatever goes. We versatile, y'all.

While they may not be as show stopping as this mile high Chocolate Mint Cake, these Cherry Almond Oat Scones bring beauty in another way; simplicity. Humble, everyday beauty that fulfills in the flavor department and hopefully, with enough glaze and styling, satisfies those hungry eyes.

Recipe

Cherry Almond Oat Scones

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• Author: Becky Sue of Baking The Goods
• Total Time: 45 minutes
• Yield: 12 scones

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Description

Rustic and crumbly scones with hearty rolled oats, crunchy almonds and tart cherries, drizzled with a sweet gingery lemon glaze. 

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Ingredients

Units USM

CHERRY ALMOND OAT SCONES

• 2 ½ cups all purpose flour
• ¼ cup granulated sugar
• 1 medium lemon (-zested & juiced)
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon ground ginger
• ½ cup cold unsalted butter
• 1 cup extra thick rolled oats
• ½ cup sliced almonds
• ½ cup tart dried cherries
• 2 large eggs (- at room temp)
• ½ cup buttermilk (- at room temp)

LEMON GINGER GLAZE

• 1 cup powdered sugar (- sifted)
• ½ teaspoon ground ginger
• 2 tablespoons lemon juice

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Instructions

CHERRY ALMOND OAT SCONES

1. Preheat oven to 350°F.
2. Lightly toast the oats for 6-8 minutes until they give off a toasty aroma and start to deepen in color. 
3. Whisk together the flour, sugar, lemon zest, baking powder, ginger and salt into a bowl with high sides. Dice the cold butter into 1⁄2” cubes. Using either a pastry blender or the two butter knife method, cut the butter into dry ingredients until butter pieces are the size of peas or large pearls. 
4. Gently stir in the cooled oats, almonds and cherries, until just mixed. 
5. Whisk eggs and buttermilk together. Then add two-thirds of mixture to dry ingredients. Gently mix the dough just until it comes together before adding remaining buttermilk mixture; it should be a little rough and scrappy.
6. Scrape the dough from sides and bottom of the bowl using a spatula and mix again to incorporate any floury scraps. Do not over-mix, there should be visible chunks of butter and flour.
7. Turn the dough out onto a lightly floured surface, it should come out of the bowl in mostly one piece. Gather and pat it 2 to 3 times to get the dough to come together. Don’t knead the dough, you want it to be rough because this will give the scones depth and texture.
8. Gently form dough into one 7”-8” disk or two 3”-4” disks for smaller scones, about 1” thick. Cut the disk(s) into 6 pie-shaped wedges and chill in the freezer for about 10-15 minutes.
9. Place scones on baking sheets lined with Silpat mats or parchment paper, leaving 1”- 1.5” between the scones. Bake in the middle of the oven, 30 to 35 minutes for large scones or 20 to 25 minutes for small scones. Rotate the pan(s) front to back and rotate racks, halfway through the baking time. The scones are ready when they turn a rich golden brown.

LEMON GINGER GLAZE

1. Sift the powdered sugar and ginger into a mixing bowl and whisk together. Add the lemon juice and whisk until smooth. The glaze should run off of the whisk in a thick flowing ribbon. If the glaze is too thin, slowly whisk in more powdered sugar. If the glaze is too thick for slowly add more lemon juice or water.
2. Once the scones have cooled slightly, drizzle the glaze over the scones. Allow the glaze to set up for 15-20 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Cuisine: Pastry