Strawberry-Maple Scones


Gasp! Strawberry season came early this year, and here I am allowing this scones recipe to sit unpublished in my blog archives! What have I been doing with my time? Oh, that’s right, parenting. I guess there are some things worth sacrificing scones for…

Strawberry Maple Scones

But these scones were pretty good. Slices strawberries, sweet maple, hearty oatmeal…what not to like? It’s like a healthy breakfast scone! (Don’t quote me on that…)

But my first attempt at these scones, while enjoyed by my book club, felt imperfect to me. I think the consistency of the dough was a bit soft, while the scone itself could have been a bit sweeter. I had planned a maple syrup icing, but never got the chance to make it. Perhaps the next time I find strawberries for a good deal at the grocery store, I will…

Yield: 16 scones
Prep time: 20 minutes

Baking time: 10-15 minutes

Ingredients:

Scone:
2 cups flour
1.5 tbsp baking powder
1 cup quick cooking oatmeal
1/2 tsp salt
5 tbsp cold diced unsalted butter
3/4 cup half & half
1/4 cup maple syrup
1/4 tsp maple extract
1 tsp vanilla bean paste
1 lb (1 box) strawberries, sliced

Maple butter (optional)

Instructions:

1) Preheat the oven to 450ºF. Combine dry ingredients, flour, salt, and baking powder, and whisk to mix.

2) In a small bowl or measuring cup, combine the maple extract, maple syrup, half & half, and vanilla bean paste. Whisk lightly to mix.

3) Add the butter to the dry ingredients and work in with a pastry blender until the mixture resembles coarse sand.

4) Add the oatmeal and toss to mix.

5) Add the strawberries to the dry ingredients and toss with a wooden spoon until mixed in evenly.

6) Whisk the liquid mixture again lightly to recombine, and then add to the dry ingredients. Mix with a wooden spoon until almost coming together. Add additional half & half if needed, but try to keep the dough on the dry, firm side.

7) Bake at 450°F until browned on top, about 10-12 minutes.

8) Remove and allow to cool for several minutes before enjoying. Enjoy with clotted cream or maple drizzle icing (recipe here), or some maple butter (recipe here).

The Process:

Strawberry Maple Scones
Slice those strawberries and measure it all out!

 

Work in the butter with a pastry blender.
Work in the butter with a pastry blender.
After working in the butter, add the oatmeal.
Combine the liquids and whisk lightly to mix.
Combine the liquids and whisk lightly to mix.
Add the strawberries and toss with a wooden spoon to mix.
Add the strawberries and toss with a wooden spoon to mix.
Coated and evenly distributed strawberries...
Coated and evenly distributed strawberries…
Add the liquid and stir with a wooden spoon to combine. Don't over-stir!
Add the liquid and stir with a wooden spoon to combine. Don’t over-stir!
Turn out onto a lightly floured countertop and pat into a log.
Turn out onto a lightly floured countertop and pat into a log.
Cut with a floured bench scraper or sharp knife into XX small scones.
Cut with a floured bench scraper or sharp knife into 16 small scones.
Place on parchment paper and bake at 450F until golden brown.
Place on parchment paper and bake until golden brown.

Results:

These scones were well liked by my book club ladies, but I found them a little plain and on the bland side. When I make them again, I would add a maple drizzle icing, and that would significantly help sweeten up the scones. Regardless, they are a less sweet, fresh fruit scone that is both refreshing and simple.

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