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Oatmeal Scones with Cherries, Walnut and Chocolate Chunks

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The oats in these scones gives them extra fiber as well as a pleasantly flaky, crumbly texture. For the best results, look for old-fashioned rolled oats, which have a sturdy texture and more fiber than more processed instant oats. Bake a batch of these hearty scones on the weekend and keep them in the freezer to rewarm on busy weekday mornings.

 

Oatmeal Scones with Cherries, Walnut and Chocolate Chunks

2  cups (10 oz./390 g) all-purpose flour

1 cup (3 oz./90 g) old-fashioned rolled oats

1/4 cup (2 oz./60 g) sugar

1 Tbs. baking powder

2 tsp. baking soda

1/2 tsp. salt

6 Tbs. (3/4 stick) (3 oz./90 g) cold unsalted butter, cut into pieces

3/4 cup (6 fl. oz./180 ml) buttermilk

1 egg

1/2 cup (2 oz./60 g) dried tart cherries,

1/2 cup (2 oz./60 g) coarsely chopped walnuts

1/2 cup (3 oz./90 g) dark chocolate chunks

Preheat an oven to 350°F (180°C). Lightly butter a baking sheet or line it with parchment paper.

In a bowl, stir together the flour, oats, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.

In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture along with the cherries, walnuts and chocolate. Stir with a fork just until evenly moistened (the dough will still look crumbly).

Scrape the dough onto a floured surface and, with lightly floured hands, work together into a ball. Divide into 8 equal pieces and gently pat each piece into a 2 1/2-inch (6-cm) round about 1 1/2 inches (4 cm) thick. Place the rounds 2 inches (5 cm) apart on the prepared baking sheet.

Bake the scones until the tops are browned, 25 to 30 minutes. Let cool for about 10 minutes on the baking sheet before serving. Serves 8.

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Recipe Roundup: Pancakes!

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It’s National Pancake Day! What better excuse to treat yourself to your favorite childhood breakfast? A big stack of fluffy, comforting pancakes — complete with your favorite topping — is an easy way to please the whole family (and they’re just as good for dinner). Here are some of our favorite recipes.

 

Buttermilk Pancakes with Blueberry SyrupButtermilk Pancakes with Blueberry Syrup
Buttermilk makes these pancakes light and fluffy — you can also add fresh blueberries to the batter for double-berry flavor.
Sweet Potato Pancakes with WalnutsSweet Potato Pancakes with Walnuts
Here, vitamin-rich sweet potatoes star along with crunchy walnuts in a modern take on traditional pancakes, dense with nutrition and full of flavor.
Bacon-and-Cheddar-Cornmeal-JohnnycakesBacon-and-Cheddar Cornmeal Johnnycakes
The subtle crunch of cornmeal gives johnnycakes a bit of heft. Our version, embellished with crisp bits of bacon and sharp cheddar cheese and served with honey or syrup, makes a delicious sweet-and-salty treat.
Lemon-Ricotta Pancakes with Berry CompoteLemon-Ricotta Pancakes with Berry ompoteC
Ricotta cheese lends a delicate, airy texture to these mini pancakes, and freshly grated lemon zest adds a hint of citrus flavor. They’re served with a warm compote of fresh tart-sweet berries.
Caramelized Pear Oven PancakeCaramelized Pear Oven Pancake
This beautiful oven pancake makes an impressive presentation, but it’s actually super simple to prepare. It’s also a quick way to make pancakes for a group! Tip: you can serve the pancake as a dessert, too — just add a scoop of vanilla ice cream.
Banana PancakesBanana Pancakes
This recipe features bananas in two ways: a ripe one is mashed into the batter for added texture and flavor, and slices of fresh bananas are served on top. It’s a great meal to make with kids.
Apple PancakesApple Pancakes
These apple pancakes are flavored with warm spices like ginger, cinnamon and nutmeg. Grated apple is blended into the batter, then a thin apple slice is cooked inside each pancake for a pretty presentation.
Buckwheat-Blueberry PancakesBuckwheat-Blueberry Pancakes
Buckwheat flour lends flavor and whole-grain goodness to this classic pancake recipe, while tart-sweet blueberries give the tender pancakes bursts of fruit flavor.
Sweet Potato Pancakes with Pecans and Brown Sugar SauceSweet Potato Pancakes with Pecans and Brown Sugar Sauce
These gently spiced sweet potato pancakes represent the best of Southern down-home cooking, with a topping of toasted pecans and a drizzle of buttery brown sugar sauce. They’re the perfect treat for a cozy weekend morning with family.
Oatmeal PancakesOatmeal Pancakes
These pancakes get an extra boost rolled oats and buttermilk, and you can use whatever mix of fresh and dried fruits and toasted nuts you like. Try sliced strawberries, chopped dried apples and almonds.