Strawberry Lemon Oat Scones

Ingredients:

215g diced fresh strawberries (separated into 90g and 125g portions) 50g granulated sugar 42g heavy whipping cream

1 large egg

2 teaspoons vanilla extract

195g all purpose flour

50g oat flour (if you don’t have this just use all purpose flour)

1/2 teaspoon salt 1 tablespoon baking powder

6 tablespoons cold butter

1 lemon for zest

Glaze:

3 tablespoons sugar 1 1/2 teaspoons Strawberry Ginger Lemon Syrup 1 teaspoon water

Directions:

Preheat the oven to 375°F. Lightly grease (or line with parchment) one baking sheet.

Put the following in a blender:

1/3 cup (90g) diced fresh strawberries 1/4 cup (50g) granulated sugar 3 tablespoons (42g) heavy whipping cream

Process until smooth.

Add 1 large egg, and 2 teaspoons vanilla extract. Pulse to combine, and set aside.

Whisk the following in a measuring bowl:

195g all purpose flour and

50g oat flour combined

1/2 teaspoon salt 1 tablespoon baking powder

Add 6 tablespoons cold butter, cut into pieces.

Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender the mixture should be uneven and crumbly.

Add the strawberry mixture to the dry ingredients, stirring until the dough just barely starts to come together.

Add 125g (approximately 7 whole strawberries) diced fresh (not frozen) strawberries.

Fold the strawberries gently into the dough which will be quite sticky at this point.

Scoop scones onto a lightly greased or parchment lined baking sheet.

Each scone should be about the size of a golf ball. An ice cream scoop or large dinner spoon work well for this task. This yielded 8 scones.

Gently flatten the dough.

Next step is the glaze. This glaze gives the scones a delectable crunchy finish.

Stir together the following:

3 tablespoons sugar 1 1/2 teaspoons vanilla extract 1 teaspoon water

Drizzle glaze generously on top of each scone.

Top with sprinkle of lemon zest.

Bake the scones until they're just beginning to turn golden brown around the edges, 16 to 18 minutes.

Remove the scones from the oven, and transfer them to a rack to cool slightly before serving.

Store any leftover scones in an airtight container in the fridge. Just before serving, reheat very briefly in an air fryer for 2-3 minutes.