Strawberry Oat Scones
Every year our neighbor Kathy shares her abundant harvest of strawberries. It is amazing to me because her patch does not seem large enough to yield as many berries as it does season after season. This recipe, enhanced with chewy oats, is a result of her generosity.
Makes8 Scones
Cooking Methodbaking
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
OccasionFamily Get-together
Dietary Considerationegg-free, peanut free, soy free, tree nut free, vegetarian
Mealbreakfast, brunch, tea
Taste and Texturefruity
Type of Dishbread, quickbreads, scones
Ingredients
- ½ cup cold heavy cream
- ¼ cup maple syrup
- 1¾ cups whole wheat pastry flour, or 1 cup einkorn flour and 3/4 cups whole wheat pastry flour
- 1/3 cup rolled oats
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 6 tablespoons cold unsalted butter, cut into 6 pieces
- 1 cup chopped fresh strawberries
Instructions
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Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
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In a small bowl, combine the cream and maple syrup. In a large bowl, combine the flour, oats, baking powder, salt, and nutmeg. With a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse, pea-size crumbs. Gently fold in the strawberries. With a fork, stir the wet ingredients into the flour mixture until just combined.
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Transfer the dough to a lightly floured work surface and knead it briefly, just until the dough comes together. Pat the dough into an 8-inch circle and cut it into 8 wedges. Place them on the prepared baking sheet. Bake until golden and slightly firm to touch, about 18 minutes, rotating the sheet halfway through. Let scones cool for 10 minutes before serving. Scones really taste the most delicious the day they are made. However, if you will be storing the scones for later, let the scones cool completely before placing in an airtight container. Scones will keep up to two days and are best reheated.
2014 Jennifer Katzinger
