Strawberry Oat Scones

It already feels like Spring here and we have been enjoying being outside. Spring is a favorite season with all the fun of picnics and taking a little lunch outside and sitting on a blanket and then playing. My little ones seem to love picnics.

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I don’t have alot of Easter dinner recipes to share with you. ( If you are new to the site you will want to try this delicious broccoli rice casserole and and simple carrot cake recipes ). I do have a scone recipe that would be perfect for an Easter brunch! Delicious strawberries and chewy oats taste amazing together in this scone recipe. It is made with whole grains and a natural sweetner but taste jst as delicious as its refined counterpart. Like my previous scone recipe I whip the cream because it makes it so light and fluffy tasting. These scones are absolutely delicious and whenever I make them they are gone in a matter of minutes between my husband and children loving them for a breakfast treat. You will want to take the little extra time to whip these up one morning to enjoy with your coffee and family.

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Strawberry Oat Scones

Ingredients

1/2 cup cream

1/4 cup maple syrup

1 teaspoon vanilla

1 cup whole wheat pastry flour

3/4 cup unbleached white flour or einkhorn flour

1/3 cup rolled oats

1 Tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

6 Tablespoons cold unsalted butter xut into chunks

1 cup chopped fresh strawberries

Directions

1. Preheat oven to 400 and line a baking sheet with parchment paper.

2. In a bowl whip the cream and maple syrup together until soft peaks form then fold in vanilla. In a large bowl combine the flour, oats, baking powder, salt, and nutmeg. With a pastry blender or two knivea cut in the cold butter until it is small coarse crumbs, or alternately use a food processor. Gently fold in the sweetned cream and then the strawberries just until combined.

3. Transfer to a floured work surface a nd knead gently. Pat the dough into 8 inch circle or use a circle cake pan and cut into 8 wedges. Place on the baking sheet and bake for 13 to 16 minutes. Just until edges are golden brown. Cool for 10 minutes before serving.

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