These Chocolate Chip Oat Flour Scones are based on a recipe from Quaker Canada. However that recipe was given in cup measures, which I don’t think is the most accurate way of baking. It also had at least one error, when comparing it with the accompanying video. So I converted the recipe to metric measurements and adjusted it as I needed.
Indeed, in the video which accompanied that recipe the scone dough was much drier than mine. That was my first clue, when I tested the recipe, that the amount of liquid was excessive. However I found that adding more flour, or oat flour, as I was working the dough worked well to give a very nice scone.
In fact I am sure that if the dough was any drier the scones would not have been very good at all.
The recipe, as with all scone recipes is very easy indeed. The scones are the North American style, in that they are wedge, or triangular, shaped. The use of oat flour also makes a much lighter scone than usual. That is very likely due to the fact the lack of gluten in oat flour.
The texture is different too, but very nice indeed.
Oat flour is not very readily available in the UK. It is also exorbitantly expensive. So the best thing to do is to make it from rolled oats, which are much cheaper to buy. For that you simply need to process the rolled oats in a food processor, for a few minutes until you have a very fine flour. That works very well indeed.
The inclusion of some chocolate chips, and with a ganache drizzled or piped on the top promised to make a great scone.
My scones baked very well indeed. They were light, as expected, and had a lovely texture inside too. The flavour of the oats was noticeable as, of course, was the chocolate.
I found them perfect with a cup of tea, and I also enjoyed one for breakfast instead of my usual porridge.
If you like oats why not try. Banana Oat Drop Scones – Scotch Pancakes. They are very good indeed.
Chocolate Chip Oat Flour SconesCourse: Bread, CakesCuisine: SconesDifficulty: Easy
125g(1 1/4 cups) Oat Flour (very finely processed rolled oats)
75g(based on scooping packed flour into a 250ml cup) plain flour
12g(3 tsp) baking powder
25g(2 tbps) caster sugar
113g(1 stick) ice cold unsalted butter
1 medium egg(large in USA)
1 medium egg yolk(large in USA)
1 medium egg white(large in USA), for brushing
60ml(1/4 cup) milk
5ml(1 tsp) vanilla extract
1.5g(1/4 tsp) salt
100g(1/2 cup) small chocolate chips
50g(1/4 cup) chocolate chips
14g(1 tbsp) unsalted butter
- Preheat the oven to 180C/160C Fan/350F.
- Line a baking tray with parchment paper
- Place the oat flour, flour, baking powder, sugar and salt into a large bowl.
- Grate the butter onto the top.
- Cut the butter into the dry mixture, with a pastry cutter or two knives, or rub it in between your fingers.
- When the butter is cut in, with some flecks still visible, whisk the egg, egg yolk, milk and vanilla extract together and pour into the bowl.
- Use a spoon or spatula to stir the mixture into a fairly sticky dough.
- Tip the dough out onto a floured surface and flour the top as well.
- Keeping your hands floured press the dough to flatten it.
- Put the chocolate chips onto the dough and spread over the surface.
- Fold the dough over on itself to mix the chocolate evenly throughout. Using more flour as necessary to stop it from sticking.
- Flatten the dough out to a disc about 8 inches/20 cm in diameter.
- Cut the disc into 8 wedges.
- Transfer the wedges to the baking tray, leaving a good gap between each.
- Whisk the egg white briefly and then brush some onto the top of each scone.
- Bake the scones for 20 minutes until they are a nice golden brown on top.
- Take them out of the oven and allow them to cool on the tray, placed onto a wire rack.
- Melt the 50g of chocolate with the 1 tbsp of butter, in a microwave or on the stove, and stir until you have a silky smooth ganache.
- When the scones have cooled pipe, or drizzle, the ganache onto the top of each and allow it to set up before serving.