Need a good breakfast or brunch recipe for Mother's Day? These scones come together incredibly quickly and they can even be made in advance and frozen so all you have to do is pop them in the oven the morning you want them. Freeze them and bake them a couple at a time for a small breakfast or make it easy for yourself when you're hosting brunch.
You can easily substitute raspberries, blueberries or blackberries for the strawberries and frozen berries will also work, so use whatever you prefer and whatever is in season. I couldn't resist the fresh strawberries that are everywhere in the grocery stores right now.
Strawberry Oatmeal Scones
Adapted from Joy the Baker, originally from Baking: From My Home to Yours by Dorie Greenspan
1 egg
1/2 cup buttermilk
1 2/3 cups all purpose flour
1 1/3 cups old fashioned rolled oats
1/3 cup sugar
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
Pinch of ground nutmeg
3/4 cup fresh strawberries, chopped
1/2 cup plus 2 T unsalted butter, cold, cut into small pieces
Preheat the oven to 400 degrees and line a baking sheet with a Silpat or parchment paper.
Whisk together the egg and buttermilk and set aside. Combine the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a mixing bowl. Add the cold butter pieces and cut in with a pastry blender or your hands, until the mixture resembles coarse crumbs. Pour in the buttermilk mixture and stir with a stiff wooden spoon until just incorporated. Gently mix in the chopped strawberries. The mixture will be very sticky.
Turn the dough out onto a lightly flour surface and gently knead 8-10 times and press the dough into a disk about 1 1/2 inches thick. Portion the dough into about 12 wedges or balls and transfer to the baking sheet. Bake for approximately 20 minutes until golden brown. Transfer to a wire rack to cool about 10 minutes before serving.
Make Ahead Note: If you want to make these ahead of time, prepare the dough, scoop into balls and transfer to the prepared pan. Freeze until solid and then wrap with plastic wrap or transfer to a freezer storage bag. Bake directly from freezer, increasing baking time to approximately 22 minutes.
These look so rustic and perfectly good!
ReplyDeleteThese look amazing! Going to make them this weekend!
ReplyDeleteThe scones look gorgeous! I don't normally like the texture of strawberries in baked goods. How did they turn out in the scones?
ReplyDelete@Helen - what don't you like about them? I've never had an issue so not sure how to describe them.
ReplyDeleteMmmmm, delicious looking scones!
ReplyDeleteI've made strawberry muffins and recalled not liking the texture of the strawberries. I don't exactly recall but I think the texture is kind of mushy and not really flavorful.
ReplyDeleteYou're right, these would make the perfect Mother's Day treat. Maybe I'll have to print out the recipe and leave it on the table for my husband as a hint.
ReplyDelete@Helen - I think it would depend on the berries... if you've never used fresh berries - that could help. With strawberries, in season right now, these were very flavorful. I've noticed some brands of frozen strawberries had the mushy problem in the past though.
ReplyDeleteYou could always use blueberries or another berry if just don't like the strawberries, too. Good luck!
These are awesome! This was my first attempt at scones, thank you so much for sharing this recipe. The only change I would make would be to add more fruit, everything else was perfect!
ReplyDelete@Megan - so glad you liked them! These are one of my favorites for scones - I use the same base recipe and just change up the berries for some variety every once in a while.
ReplyDeleteYum. Definitely going to try some oatmeal scones sometime.
ReplyDelete