Strawberry scones

Step 1/3

• 37⅔ 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

• 64 g All purpose flour
• 64 g rolled oats
• 16⅔ g brown sugar
• ⅓ tbsp baking powder
• ⅛ tsp ground cinnamon
• ⅓ Egg
• 26⅔ ml Whole milk
• 38⅓ 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.

Enjoy your meal!