An Easy Sweet for Breakfast or Brunch
Because this recipe uses oats along with all-purpose flour, these scones are a bit more fragile that you might typically expect. Using the oats is worth it though because the oats bring the butter flavor even more strongly to the fore than all-purpose flour alone would. Just let the scones cool for at least 15 minutes and they will be more willing to be picked up and handled by a hungry eater.
You Will Need
Preheat oven to 425°F.
Place a piece of parchment on a baking sheet. Set aside.
Cut strawberries lengthwise into 1/4-inch slices, then cut crosswise into 1/2-inch pieces. Set aside in small bowl.
Put half of the oats into a blender or mini-processor, whizzing to fine consistency. In a large bowl, combine the ground oats, all-purpose flour, flax seeds, sugar, baking powder and sea salt. Add in the remaining (unprocessed) oats.
Toss butter into the flour mixture, so that all pieces are coated. Putting hands into an offering gesture, place some of the flour and butter into your open-palmed hands. Using your fingers and thumbs, press down on the butter, smearing it into the flour. Allow bits of the mixture to fall back through your fingertips and into the bowl. Repeat until you have worked the butter through most of the flour. You will notice that you can really start smelling the butter, which means that it is warming up and really getting worked in. Toss the strawberries in, using your hands to gently distribute the fruit throughout the mixture.
Whisk together the cream, egg and vanilla. Slowly drizzle it in a spiral motion from the outside in toward the center of your flour-butter mixture. Using a fork, quickly work the wet ingredients in. Take a bit of the dough without any strawberries and squeeze it. If it holds together, it has enough moisture. If it doesn't, add a few drops more cream. Test again by squeezing a bit of dough together. You dough will appear shaggy, but there is no need to fret.
Tip the dough mixture onto a lightly floured surface. Gather it together kneading quickly and lightly. Shape the dough into a 1--inch thick circle. Using a floured knife or pastry scraper, cut in half, then again into quarters. Cut twice more across the circle until you have 8 wedges. (Alternatively, you could use a biscuit cutter and make these into round shapes.) Place wedges on your prepared sheet.
It's best to let your scones rest for 20 minutes, or longer, if you have the time. Place them in the refrigerator or freezer to rest.
When ready, brush some cream onto the tops of the scones. Sprinkle generously with sugar.
Place scones in the middle of oven. Bake for 20-22 minutes, or until golden brown. Remove from the oven and allow to cool for 15-20 minutes. Serve warm or at room temperature.