Strawberry Healthy Oat Scones Food

STRAWBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.
• Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
• Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

STRAWBERRY OAT FLOUR SCONES

Steps:

• Preheat the oven to 425F.
• In a high speed blender, grind the oats into a fine flour.
• Transfer to a mixing bowl and add the coconut sugar, baking powder, vanilla, salt, and lemon juice. Mix briefly to combine.
• Soften the coconut butter by microwaving for 15-20 seconds. It should be easy to scoop out, not dry and crumbly. Add the coconut butter (or chilled banana). Use your hands to work it in until the texture is crumbly with small pebble-sized pieces.
• Add half of the non-dairy milk. Use your hands to mix/knead the dough. Add the rest of the milk slowly until you have a slightly sticky dough. Do not over work it, knead with fingertips just until combined.
• Add the frozen berries (I pulsed frozen strawberries in a blender for smaller pieces) and mix.
• Shape the dough into a circle at least 1 inch high and about 8 inches in diameter.
• Cut into 6 triangles and transfer to a baking pan lined with parchment paper.
• Bake for approximately 15 minutes at 425F or until golden brown on the edges.
• Remove from the pan, cool briefly, and then enjoy plain or with topping/spread of choice!

FRESH STRAWBERRY SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
• Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
• Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
• Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

STRAWBERRY HEALTHY OAT SCONES RECIPE

Steps:

• Preheat oven to 180 Cº (350 Fº).
• In a bowl add rolled oats, oat flour, sweetener of choice, oil, vanilla extract, pinch salt and baking powder. Crack in egg, pour milk and whisk to combine batter.
• Grease a mini baking dish (11 cm / 4 in diameter and 300 ml / 10 oz capacity) and fill with oat scones batter.
• Bake oat scone in hot oven for 25 minutes and let cool at room temperature completely.
• After cooling, cut oat scones with a knife in the middle. Fill with strawberry jam and Greek yogurt.

STRAWBERRY SCONES

Steps:

• Preheat the oven to 400°F Coat a baking sheet with no-stick spray.
• In a large bowl, combine the oats, all-purpose flour, pastry flour, baking powder, baking soda, salt, and 1/8 cup of the sugar. Add the butter or margarine and cut into the flour using the back of a fork until the mixture resembles coarse meal.
• In a small bowl, lightly beat together the egg, yogurt, oil, and vanilla. Add to the flour mixture, stirring with a fork just until the dough comes together. Add the strawberries and mix gently.
• Transfer the dough to a floured surface. Pat into an 8" circle; cut into 12 wedges. Place the wedges on the baking sheet. Brush with the egg white and sprinkle with the remaining 1 teaspoon sugar. Bake for 18-20 minutes, or until golden. Watch them carefully, as they will get crispy easily.
• To make the strawberry-yogurt sauce: In a small bowl, stir together 2/3 c yogurt, 1 T strawberry jam, and 1 T sugar until smooth. Stir in 2/3 c strawberries.
• Serve with the scones.