My daughter Abby insisted I post these—she said they are delicious! She’s a wonderful girl, but unfortunately suffering from dorm-food-itis. Nevertheless, these scones are good, and they do look pretty!  They’d be good with a Mother’s Day cup of tea, don’t you think?

Scones are not supposed to be sweet, and not supposed to resemble a muffin, and these don’t—they have the right texture for a true English scone 🙂 Next time though, I will put a bit more sugar in them, and a bit less nutmeg. I do love nutmeg, but I was a bit overgenerous with the specified pinch, and the scones ended up with a bit of an unappetizing yellow tinge.

This recipe was adapted from Joy the Baker, originally from Baking: From My Home to Yours by Dorie Greenspan.

Strawberry Oatmeal Scones

INGREDIENTS

• 1 egg
• ½ cup buttermilk
• 1 2/3 cups all purpose flour
• 1 1/3 cups old fashioned rolled oats
• ½ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Pinch of ground nutmeg
• 1 cup fresh strawberries, chopped
• ½ cup plus 2 T unsalted butter, cold, cut into small pieces

DIRECTIONS

1. Preheat the oven to 400° and line a baking sheet with a Silpat or parchment paper.
2. Whisk together the egg and buttermilk and set aside.
3. Combine the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a mixing bowl.
4. Add the cold butter pieces and cut in with a pastry blender or your hands, until the mixture resembles coarse crumbs.
5. Add in the chopped strawberries.
6. Pour in the buttermilk mixture and stir with a fork until the mixture comes together in one hairy ball—be careful not to squish too many strawberries!
7. Place the dough on an ungreased baking sheet, and pat into a disk about the size of a dinner plate, about  1½” thick.
8. Cut the dough, like a pie or a pizza, into about 8-12 wedges. 
9. Pull wedges apart, so there is about 1 inch between each slice.
10. **At this point scones can be refrigerated to bake later, or frozen to be baked much later** 
11. Place in preheated 400° oven and bake for approximately 20 minutes until golden brown—25 minutes if frozen—do not defrost before baking!
12. Transfer to a wire rack to cool about 10 minutes before serving.

Thanks for dropping by today!