I'm always fascinated by cooking / lifestyle programs that talk about entertaining over breakfast. I mean, I love entertaining. Come for lunch, come for tea, come for dinner or drinks. It's all good. But please don't come for breakfast. Unless you either enjoy cold, half eaten toast or like having your breakfast around Noon. I just can't fathom it any other way.
So, that's the bad stuff. But, here's the good stuff. If you happen to come over for a late brunch, there will be scones. Also, if it's a special occasion and you happen to live here, there will also be scones. I really like making scones.
My mother was the scone lover in the family and she passed it down to me. I like all kinds and am always game to try new ones. I was looking through my scone repertoire the other day and realized I hadn't made an oat version before and I was craving fresh strawberries as well. I tend to shy away from using fresh ones in baking because of the moisture content but the fresh taste is so heavenly that it was worth a few baking experiments.
Scones are usually not very sweet but I have a sweet tooth so I add a little extra. Honey is the perfect choice for this. I find it really enhances the flavor of fruit and it adds moisture in baked goods. Since scones can tend to be dry, the honey really helps to prevent that and it adds a beautiful amber color. I always add an extra drizzle on top because, well, I have that sweet tooth. Enjoy!
Yield: 8 Servings
Strawberry and Honey Oat Scones
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Recipe for fresh strawberry and oat scones, sweetened with honey.
- 2 1/2 Cups all purpose flour
- 1/2 Cup old fashioned oats
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 1 1/2 Teaspoons salt
- 1 Stick (8 tablespoons) unsalted butter, chilled and cut into 1" pieces
- 1 Cup buttermilk
- 1/4 Cup honey
- 1 Cup small diced strawberries, tossed in 1 tablespoon of flour
- 2 Tablespoons cream to glaze
- Pre-heat the oven to 400 degrees.
- Combine the flour, oats, baking powder, baking soda and salt in a large bowl. Add the butter and, using a fork or pastry cutter, work it in until the mixture resembles coarse crumbs. You can do this in a stand mixer or food processor but be careful not to over-mix and warm the butter.
- In a small bowl, stir together the buttermilk and honey and add to the flour and butter mixture. Stir just until combined and gently fold in the strawberries.
- Pat the dough out, on a well floured surface, to about 1" high. Use a square or round 4" cutter and transfer to a baking sheet lined with parchment paper. Brush the tops with the heavy cream and bake for approximately 25 minutes or until the scones are a light golden brown. Serve with additional honey for topping.
Created using The Recipes Generator
For more information about honey, as well as recipes made with honey, visit the National Honey Board at honey.com and visit their Facebook, Pinterest, Twitter, Instagram and YouTube pages.
This recipe is sponsored by the National Honey Board. Thank you for supporting the products I love and use in my kitchen.
Hi! Thank you for all your recipes, everything I've tried from your blog was perfect, hence I keep coming back here... So here is my question: I only have frozen strawberries (diced): would they work? Shokd I toss them in flour? Thank you so much! DanielaReplyDelete
Hi Daniela - thank you so much! I haven't tried it with frozen strawberries but I do think they will work. Yes, do toss them in some flour first. It helps to keep berries (or chocolate chips) from settling to the bottom of baked goods.Delete