Tuesday, August 14, 2012

Chocolate-Stuffed Scones

Using part oat flour makes this scone dough more difficult to work with than some, but also makes for moist scones with a nice flavor.

Makes 8 scones.

The Ingredients:
1 c rolled oats
1 1/4 c flour
1/2 c sugar
2 t baking powder
1 t baking soda
3/4 t salt
6 T COLD margarine
2/3 c COLD almond milk
1/2 t vanilla
1/2 c chocolate chips

The Process:
  1. Preheat oven to 425°.
  2. In a food processor, grind oats into flour.
  3. Add flour, sugar, baking powder, baking soda, and salt to oat flour, and pulse a few times to combine.
  4. Add margarine, cut in small pieces, and pulse until mixture resembles sand.
  5. Add almond milk and vanilla and process until dough forms.
  6. With floured hands, pat dough into a 12-inch circle on a well-floured surface.
  7. Cut into 16 wedges.  (Note: dough will be wet and sticky; if the wedges fall apart while you're working with them, simply press them back together.)
  8. Top 8 of the wedges with chocolate chips.  Top with the remaining wedges, and press the edges together to seal.
  9. Place on a baking sheet lined with parchment paper, and bake 15 minutes or until bottoms are light golden.  Allow to cool before serving.

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