Who says strawberry shortcake can’t be for breakfast?
With berry season upon us, I’ve been shoving juicy Ontario strawberries into my face whenever I can get them, and while I like the idea of shortcake, I’ve never come across a recipe that I really enjoy, finding many that I’ve tried too dry. And those odd yellow spongy things from the supermarket and just odd… and yellow.
Enter the oatmeal scone. Perfect consistency to replace a shortcake, plus you know, oatmeal, so we can pretend it’s healthy. Top it off with sliced berries and vanilla yogurt instead of whipped cream, and suddenly it’s breakfast!
Scottish Oatmeal Scones
1-1/2 cups flour
2 cups rolled oats
1/4 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
1 egg, beaten
1/2 cup melted butter
1/3 cup milk
Preheat oven to 425′F. Mix dry ingredients together in a large bowl. Make a well in the centre.
In another bowl, beat egg until frothy. Mix in melted butter and milk. Pour into well and stir to make a soft dough. Pat into two 6 to 7 inch circles, and transfer to a greased baking sheet. Score each top into 8 pie-shaped wedges, then sprinkle lightly with sugar.
Bake for 15 minutes until risen and brown.