strawberry oat scones

Dear April 1st,

I am not impressed. I had big plans for you. Plans that included a trip to the nursery, some time digging in the spot which will one day be my veggie garden, iced coffee and sunglasses. Instead, you gave me spooky dark clouds and rain. I do not thank you. Please try harder next year.

xoxo, Katie

You'd think that after all this time I would have learned NOT to trust the iPhone weather app. Accuracy is not it's forte. So when I woke up to this dark and rainy day, a sick, sick April Fools joke of the cosmos, I knew some kind of baked good would be happening in my kitchen as a bit of redemption. What's better than warm scones from the oven on a lazy morning? I'll tell you. Warm scones with oats and a hint of spring strawberry. You heard me. You should make these, now, and when you've eaten more than half of them yourself, as we did, you should give at least two away. Like we did. Consider it your good deed of the day.

These would also be delightful with other fruit, like peaches, or maybe even apple and a little cinnamon. The strawberries in my fridge were begging to be mashed and put into a scone so I let them have their way.  Scones are very versatile, so use your imagination!

Strawberry Oat Scones

{Adapted from The America’s Test Kitchen Family Cookbook}

1 1/2 cups old-fashioned rolled or quick oats
1/4 cup whole milk + 1/4 cup heavy cream
   OR
1/2 cup half-and-half
   OR
slightly less than 1/2 cup dairy-free beverage. I used soy. A bit of creaminess is sacrificed but overall they still taste delightful.
1 large egg
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, cut into small cubes and chilled
1/2 cup strawberries, finely chopped and slightly mashed

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats out over a baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Let cool on a wire rack. Increase the oven temperature to 450 degrees. When the oats are cooled, set aside 2 tablespoons (for dusting the counter). Line a second baking sheet with parchment.

2. Whisk the milk & cream (or whatever milky substance you happen to be using) and egg together. Set aside 1 tablespoon for glazing, then stir in strawberries.

3. Combine the flours, sugar, baking powder, and salt in a large bowl. Scatter the butter evenly over the top and cut into the mixture with a pastry blender until the butter begins to look like small peas (alternately, pulse these ingredients in a food processor 12-15 times until the mixture resembles coarse cornmeal).

4. If using food processor, transfer mixture to a medium bowl. Stir in cooled oats. Fold in milk and strawberry mixture with a rubber spatula until large clumps form, then bring together into a large ball with your hands (don’t overmix).

5. Dust the counter with half of the reserved oats. Turn the dough out onto the counter and top with the remaining oats. Gently pat the dough into a circle about 7 inches in diameter and about 1 inch thick. Cut the dough into 8 wedges and place on the prepared baking sheet. Brush with reserved milk mixture and sprinkle with sugar.

6. Bake until golden brown, 12 to 15 minutes. Let the scones cool on the baking sheet for 10 minutes. Serve warm or transfer to a cooling rack and let cool completely. Makes 8 scones.