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Prairie Saskatoon Berry and Oatmeal Scones
Hearty and slightly sweet scones featuring the unique flavor of saskatoon berries, complemented by the wholesome texture of oats, a perfect accompaniment to tea or coffee.
๐ง ์ฌ๋ฃ
- 300 g All-purpose flour
- 80 g Rolled oats
- 50 g Granulated sugar
- 2 tsp Baking powder
- 0.5 tsp Salt
- 100 g Cold unsalted butter(cut into small cubes)
- 150 g Fresh or frozen saskatoon berries
- 180 ml Milk or buttermilk
- 1 large Egg(beaten, for egg wash)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 200ยฐC (400ยฐF). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, rolled oats, sugar, baking powder, and salt.
- 3
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 4
Gently stir in the saskatoon berries. If using frozen berries, do not thaw them.
- 5
Make a well in the center and pour in the milk or buttermilk. Mix with a fork until just combined; do not overmix.
- 6
Turn the dough out onto a lightly floured surface and gently pat it into a round disk about 2 cm thick.
- 7
Cut the disk into 8 wedges. Place the wedges on the prepared baking sheet.
- 8
Brush the tops of the scones with the beaten egg wash.
- 9
Bake for 18-20 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- 10
Let cool slightly on a wire rack before serving. Best served warm.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing cold butter is key to flaky scones.
- โHandle the dough as little as possible to avoid tough scones.
- โSaskatoon berries can be substituted with blueberries or cranberries if unavailable.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a teaspoon of lemon zest to the dry ingredients for a brighter flavor.
- Drizzle with a simple glaze made from powdered sugar and milk.
- Serve with clotted cream or whipped cream and jam.