Oat Scones with Dried Cherries and Hazelnuts
Why This Recipe Works
In developing our oat scone recipe, we wanted to pack the chewy nuttiness of oats into a moist and tender breakfast pastry. Essential to our success: toasting the oats—either rolled or quick oats—to obtain good nutty flavor, using a generous amount of butter for flavor, and using half-and-half to enrich but not weigh down the final product. We took care not to overmix the dough in our oatmeal scone recipe, and baked the scones in a very hot oven, to get maximum rise with a soft, delicate interior.