Strawberry scones

Too few ratings

Erin Paterson

Community Member

Difficulty

Easy 👌
35
min.
Preparation
12
min.
Baking
10
min.
Resting

Ingredients

Servings:-6+
113 g unsalted butter
192 g All purpose flour
192 g rolled oats
50 g brown sugar
1 tbsp baking powder
½ tsp ground cinnamon
Egg
80 ml Whole milk
115 g strawberries - about 8
raw sugar
Parchment paper
  • Step 1/3

    • 113 g unsalted butter
    • Parchment paper

    Preheat the oven the oven to 425 °F and line with parchment paper or lightly grease a baking sheet. In a small saucepan, melt the butter on low heat.

  • Step 2/3

    • 192 g All purpose flour
    • 192 g rolled oats
    • 50 g brown sugar
    • 1 tbsp baking powder
    • ½ tsp ground cinnamon
    • Egg
    • 80 ml Whole milk
    • 115 g strawberries - about 8

    Meanwhile, mix together the flour, oats, brown sugar, baking powder, salt, and cinnamon. Beat together the egg and the milk. Make a well in the dry mixture and pour in the beaten egg and the melted butter. Stir until well blended. Stir in the strawberries until evenly distributed.

  • Step 3/3

    • raw sugar

    Using your hands, form roughly 1/3-cup-sized pucks (or plops, as my mom says) of dough and place about an inch apart on the baking sheet. Generously sprinkle the tops with raw sugar. Bake for 10-12 minutes or until lightly browned on top. Serve warm. They can be stored for a day or so in an airtight container but these are best enjoyed soon after baking.

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