Chocolate Cherry Oatmeal Scones
These sweet scones can be the perfect treat for a holiday party or a unique recipe to share as a gift. With simple instructions and only 30 minutes combined prep and cooking time, they appear and taste far more complex than they are. So break out your baking gear and get ready to enjoy these sweet, seasonal scones!
- 2 cups cake flour (9 oz.) or whole wheat pastry flour
- ¾ cup rolled oats
- 3 tablespoons dark brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- 1/3 cup dried cherries, coarsely chopped
- 1/3 cup semisweet chocolate chips
- 1 large egg
- ½ cup buttermilk
- ¾ stick/6 tablespoons unsalted butter, cut into small pieces and frozen for ½ hour
1. Be sure to use a gentle hand when working with the dough. Overworking the dough will result in a tough scone.
2. If you don’t have buttermilk in the house, you can make a reasonable facsimile. Measure a teaspoon and a half of lemon juice or cider vinegar into a measuring cup, pour in 2% or whole milk into the cup to measure a total of 1/2 cup of liquid. Let sit for 5 minutes.
Atole, Warming Up the Holidays
Here is a great drink that Latinos love this time of year. It is used year round but especially around the holidays and Christmas. This great tasting cup of warmth keeps you toasty all through the cold winter months. I love the aromas of cinnamon, allspice, and ginger floating up into the air as I sip it, not to mention making the whole house smell good too from making it. I’m sure you will enjoy Atole, it can become a Christmas time favorite too with your family.
So give it a try and let me know how you like it.
Leslie La Gringa
3 cups fresh pumpkin, peeled, seeded and cubed into 1-inch chunks
(pumpkin can be substitutd with 1 tbsp of Vanilla or Strawberry flavoring)
- 3 ounces piloncillo, roughly chopped*
- 1 teaspoon whole anise seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice (not needed with Van. or Strawb. substitutes)
- 1/2 teaspoon ground ginger (not needed with Van. or Strawb. substitutes)
- 1/2 teaspoon ground clove (not needed with Van. or Strawb. substitutes)
- 1 pinch of sea salt
- 3 cups water
- 2 cups whole milk
- 1 cup masa harina (corn flour)
- 1 cinnamon stick, whole (preferably Mexican canela)
- Sugar to taste
- *Whole cane sugar also known as panela and sold in Latin American markets.
In a large heavy pot, combine the cubed pumpkin, piloncillo and spices with 1/4 cup of water. Set over medium heat and stir frequently until the the piloncillo melts. Continue to cook, covered, until the pumpkin falls apart, about 15-20 minutes. Purée in a blender or food processor until smooth.
In a large heavy pot, combine the water, milk and cinnamon stick and bring to a high simmer. Lower heat and whisk in the masa harina in a slow, steady stream, stirring constantly to eliminate any lumps. Add the puréed pumpkin and simmer until slightly thickened but still pourable, about 5-10 minutes. Serve warm with added sugar to taste, and garnish with candied ginger.