Strawberry Thyme Oat Scones
I wasn’t always a morning person. In my teens, I definitely went through that sleep-until-noon-if-I’m-able-to phase, staying in my warm cozy bed even though I’d probably already slept for 12 hours. I’m pretty sure everyone goes through that phase. But those days are long over. I’ve discovered there are too many good reasons to get up early, especially in the spring when the sun comes up to greet you. I love early morning hikes when the world is still quiet, sitting on the deck with a cup of coffee listening to the birds, the calm before you really have to get anything done.
What better reason to get up early on a Sunday morning than to bake a fresh batch of homemade scones? Especially when those scones are flecked with fresh spring herbs and the first strawberries of the season. Besides, the best way to start the morning, in my humble opinion, is by coating your hands in flour, getting out the rolling pin, sprinkling a glimmer of coarse sugar on top of hand-cut scones before popping them in the oven.
Your morning will definitely be off to a good start after you’ve had your first taste of one of these Strawberry Thyme Oat Scones. Incredibly fragrant, wonderfully crumbly, with little bursts of juicy fruit throughout. No guilt. These are whole grain, not too sweet, and perfect with a smear of jam or drizzle of thick honey, with a cup of tea on the side of course.
How can you judge me for getting up early on my day off to make something this scrumptious? How can you resist doing it yourself? These scones are delicious and beautiful. Enjoy them all to yourself, or make them for guests to impress.
Strawberry Thyme Oat Scones
© Copyright 2012 Carly Sullivan, Tart to Heart
Yield: 16 small scones
- 8 oz whole wheat pastry flour
- 8 oz whole oat flour
- 1/2 cup (2 oz) rolled oats (either quick-cooking or old-fashioned)
- 1 Tbsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, grated and frozen
- 1/3 cup granulated sugar
- 1 Tbsp fresh thyme leaves
- 1 cup fresh diced strawberries (frozen will work fine as long as they are chopped up)
- 1 egg, beaten
- 1 1/4 cups heavy cream or half & half
- Preheat the oven to 400°F. Lightly grease a baking sheet and set aside.
- In a large bowl, or the bowl of your stand mixer, sift together the flours, leaveners and salt. Add the oats and stir to combine.
- Add the cold grated butter and use your fingers to gently rub it into the dry ingredients, or use the paddle attachment on your stand mixer on low speed.
- Add the sugar and the thyme and mix gently to combine, then add the strawberries.
- With the mixer on low, add the beaten egg and gradually add the cream until the dough is fully moistened and comes together. You may not need all the cream, or you may need a little more. The dough should hold together and be barely sticky, but not too wet.
- Flour a work surface and turn out the dough from the bowl. With floured hands, pat the dough into a rough rectangle and roll out with a floured rolling pin to about 3/4-1-inch thick.
- Use a sharp knife or cookie cutter to cut the desired shapes of scones from the dough. I decided to simply cut mine into squares to prevent the need to re-roll the scraps.
- Place the cut scones onto the prepared baking sheet. Brush lightly with cream and sprinkle with raw sugar, oats and a little more time if desired.
- Bake until golden brown and the edges feel dry and slightly firm, about 15 minutes. Let cool on the pan at least 5 minutes before serving alongside an assortment of jams or honey. Enjoy!