Strawberry Ginger Oat Scones
Adapted from Cookin Canuck
I made these scones when we were up at my parents’ place last time. We didn’t coordinate very well on who was bringing what and found ourselves with an over-abundance of fresh strawberries. So I was tasked with using up some of the strawberries.
I debated over several berry recipes, but settled on these healthy scones. I loved the taste of oats in these scones and the heart-healthy fiber they contribute. The oats are ground before they go in the scones to make a sort of oatmeal flour. They are still perfectly moist, tender, and wonderful. The ginger adds a nice little zing of flavor.
- 1 1/3 cups old-fashioned oats (for 1 cup oat flour)
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 5 tbsp cold unsalted butter, cut into small pieces
- 1 1/2 cups roughly chopped strawberries
- 1/2 cup non-fat milk
- 1 teaspoon vanilla extract
- 1 egg white
- About 1 Tablespoon raw (Turbinado) sugar
- Preheat the oven to 425 F. Spray a large baking sheet with cooking spray. Put the oats in a handi chopper and blend them up until they are fine ground.
- In a large mixing bowl, mix up the oats, flours, sugar, baking powder, ginger and salt. Using two knives, a pastry cutter, or your fingers, cut the butter into the flour mixture until the mixture resembles fine crumbs. Toss the strawberries in the flour mixture to coat them.
- In a separate small bowl, whisk together the milk, vanilla, and egg till well mixed. Gently stir the egg mixture into the flour mixture to form a wet batter. Dust with flour if needed in order to handle the dough..
- Dump the batter onto the prepared baking sheet and form it into a large circle about 1/2 inch thick. Sprinkle with raw sugar, then cut the scones with a large chef's knife or dough knife. Bake at 425 for about 20 minutes or until the scones are nicely browned and done in the middle.
- Cut the scones again with the knife on the score lines to separate the scones.
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