Description
Bake up warm oat scones to smear your freshly harvested strawberry jam on.
Ingredients
Scale
- 2/3 cup melted butter
- 1/3 cup milk
- 1 egg
- 1 1/2 cup flour
- 1 1/4 cup oats
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 tsp cream of tartar
- 1/2 tsp salt
For the small batch strawberry jam:
- 1 lb strawberries
- 1 1/2 cups sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
Instructions
- Combine dry ingredients and mix well.
- Add milk, egg, then butter to combined dry ingredients. Mix just until dry ingredients are moistened.
- Pat out to form 8-inch circle. Cut into 8-12 wedges.
- Bake on cookie sheet in preheated oven (425 degrees) for 12-15 minutes or until light golden brown.
- Serve hot with jam and butter.
For the small batch strawberry jam:
- Wash the strawberries and remove the stems. Chop roughly and place in non-reactive saucepan.
- Over medium heat, add sugar and stir to combine. Bring to a boil, and add lemon juice.
- Stirring frequently, scraping the bottom of the pan, boil steadily for 10 to 15 minutes, or until the jam reaches 220 degrees on a candy thermometer.
- Spoon into a one-pint jar. Cover and refrigerate.