YIELD: Makes 8 scones
2 1/2 cups – all-purpose flour
1/2 cup – old fashioned oats
2 tsp. – baking powder
1 tsp. – baking soda
1 1/2 tsp. – salt
1 stick (8 T) – unsalted butter, chilled and cut into 1″ pieces
1 cup – buttermilk
1/4 cup – honey
1 cup – small diced strawberries, tossed in 1 tablespoon of flour
2 T – cream to glaze
Pre-heat the oven to 400 degrees.
Combine the flour, oats, baking powder and salt in a large bowl. Add the butter and, using a fork or pastry cutter, work in until the mixture resembles coarse crumbs. You can do this in a stand mixer or food processor but be careful not to over-mix and warm the butter.
In a small bowl, stir together the buttermilk and honey and add to the flour and butter mixture. Stir just until combined and gently fold in the strawberries.
Pat the dough out, on a well-floured surface, to about 1″ high. Use a square or round 4″ cutter and transfer to a baking sheet lined with parchment paper. Brush the top with the heavy cream and bake for approximately 25 minutes or until the scones are a light golden brown.
Serve with additional honey for topping.