Oatmeal Cream Scones with Roasted Strawberry Butter

Scones are at the top of my freezer friendly favorites, because they can go straight from the freezer to the oven. I love the convenience! They also happen to be one of my favorite foods, because they are rich, buttery, and crumbly. I am always experimenting with different flavors to create fun new ways to change up breakfast.

My toddler is also a fan of scones, so I like adding in oatmeal to help fill him up, and give him some fiber. Getting him to eat anything these days is a challenge. Toddlers are crazy! I make up a batch or two of scones, and store them in the freezer so that I can always have them on hand for him as a hot breakfast, or snack.

I got this idea for oatmeal cream scones because I had leftover heavy cream from a recipe I used like a tablespoon for, which drives me crazy. I hate wasting food, and the only other thing I could think to use the cream for was whipped cream, which I had zero need for. So what else do I use cream in? One of my favorite cookies, Oatmeal Cream Pies! Which is what inspired this recipe.

I really wanted to brighten the flavors up with something special. That is where the roasted strawberries came in. Roasting strawberries brings out their natural sweetness, while also adding a little bit of that roasted flavor to make it taste even more interesting. I like to add roasted strawberries to pancakes and french toast for breakfast, because it adds a nice acidic freshness to the heavier dishes. So, when I wanted to add something bright to the scones, I thought it roasted strawberries would be a perfect way to do it. I will tell you, when I whipped up the strawberries with the butter, I was so happy! Not only was it pretty and pink, the taste was amazing. You will be so surprised and how something so simple can make a huge difference.

Oatmeal Cream Scones with Roasted Strawberry Butter

Author:

Maria Provenzano

Serves:

8

Ingredients

2 cups unbleached all-purpose flour
1 cup old fashioned oats; place in the food processor to roughly grind
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons brown sugar or coconut sugar
1/2 cup unsalted butter, cold, cut into small cubes
1 egg
1 cup heavy cream; plus more for topping
a splash of apple cider vinegar
For the Roasted Strawberry Butter:
about 1/2 to 3/4 cup strawberries, cut into quarters
1 stick of unsalted butter
1 tablespoon coconut oil

Instructions

Preheat the oven to 375 degrees
Measure out the cold heavy cream, and add in a splash of apple cider vinegar, allow to sit for about 5 minutes
Place the oat into a food processor and pulse until roughly processed
Combine the flour, oats, baking powder, baking soda, sugar, and salt in a large bowl, and mix to combine
Place the butter into flour mixture, and use a pastry cutter to break up the butter into smaller pieces; the mixture should look crumbly but still have some larger pieces of butter
Whisk together the heavy cream and the egg
Slowly pour the cream/egg mixture into the flour mixture, stirring just until the dry ingredients are moistened and a dough forms; if it is too crumbly, add a little more cream
Turn the dough out onto a floured surface, and use your hands to form the dough into a large circle, about 1/2-1 inch thick, or about an 8 inch circle
Use a knife to cut the circle in half one way, then the other, then cut each half in half, this will create 8 slices
Place the scones onto a baking sheet lined with parchment paper, and place in the fridge for about 10 minutes, OR if you want to make these ahead of time, this is the point when you would place them in the freezer
Then, brush the tops with a little bit of cream using a pastry brush
Bake at 375 degrees for about 15-17 minutes, or until the edges start to become golden, if baking these right from the freezer it may take closer to 20-25 minutes to bake
To make the butter, place the quarter strawberries onto a baking sheet lined with aluminum foil and toss with the 1 tablespoon of melted coconut oil and a small sprinkle of salt
Roast in the oven for 15-20 minutes, or until softened
Let the strawberries cool completely
Place the room temperature butter and the cooled roasted strawberries in a food processor, and process until well combined; this will lighten up the butter and break up the strawberries nicely