So, you may have noticed that we have been fairly silent around here lately. It’s been a busy time, but we have not forgotten about all our readers and hope to have lots of great recipes coming your way this summer!
For now, we have more scones. Now, we really like scones around here. Partly because if you have a good basic recipe, you make all sorts of variations. The problem with scones is that they are often like eating a cookie for breakfast. Then I stumbled across a recipe for oat scones and was intrigued. They claimed that even with just a little bit of butter, just 2 Tb in the entire recipe, and some low fat yogurt, they could still have greatly crumbly texture. I was skeptical, but like the addition of oats to give the scones more substance. I also liked that they were not too sweet. That said, I feared that would be too plain and needed something.
Then I got lots of great strawberries and remembered how great they are roasted. And an idea was born! Thankfully they came together perfectly. They are still the perfect texture without all the fat and just the right amount of sweetness.
I combined this recipe from Annie’s Eats for roasted strawberries (the muffins are also excellent) along with some modifications on this recipe from Eating Well for Proper Scottish Oat Scones, which I wrote out because I love that title. I also say this is my head in a proper Scottish accent!
One note, you will have extra roasted strawberries, which is never a bad thing. You can eat them straight, with some yogurt, in smoothies, or over ice cream. I don’t think you’ll have any problem using them up!
- 1 pint strawberries
- 1 1/4 cups rolled oats
- 3/4 cup all-purpose white flour, plus an extra Tb if needed
- 2 tb butter, melted
- 3/4 cup whole-wheat flour
- 1/4 cup sugar, plus an extra pinch
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 cup nonfat plain yogurt
- Preheat the oven to 400˚ F.
- Line a baking sheet with foil. Spread the berries out on the baking sheet, sprinkle with a pinch of sugar and toss gently to mix. Roast, stirring once or twice, until the berries are tender and have released most of their juices, about 20 minutes.
- Place a colander or strainer over a bowl or liquid measuring cup. Carefully pour the berries and and juices into the strainer. Let site and drain till needed, reserving the excess juices. Measure out a 1/2 cup of the strawberrries for the scones. Save the rest for other uses.
- Increase the oven temp to 425°F. Line a baking sheet with parchment paper.
- Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Gently stir in the 1/2 cup of roasted strawberries till well mixed. Then make a well in the center of the dry ingredients.
- Combine the melted butter, egg, yogurt and 2 Tb of the roasted strawberry juice in a small bowl and mix well. Add to the dry ingredients, stirring just until moistened.
- Turn out onto a generously floured surface and gently knead several times to form a ball. If needed, add an extra Tb of flour. This depends on how juicy the strawberries still are.
- Pat the ball into an 8-inch circle and cut into 8 wedges.
- Place the wedges on the prepared baking sheet. Bake until lightly browned and firm to the touch, about 12 -15 minutes. Transfer to a rack and let cool slightly.
- Best the day they are made, but can be stored in an airtight container for several days or frozen.
- To reheat frozen scones, heat in the microwave for 10 sec, then transfer to a toaster oven to reheat.