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Strawberry scones
Ingredients
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
- 1 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.
Enjoy your meal!