Strawberry Oatmeal Scones

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.