Foraging Garden Strawberries and Making Scottish Oat Scones

Cultivated in every US state, garden strawberries, low growing perennials, have their own national holiday and appropriately announce their arrival with a dainty white bloom about 30 days before the fruit is ripe in May and June.

Foraging Garden Strawberries and Making Scottish Oat Scones

Simple recipes hit big for this favored fruit and bakers of all ages can appreciate the pairing of a three-ingredient jam with easy Scottish Oat Scones. The only mess left from this strawberry endeavor will be the jam at the tips of small noses. One bowl is plenty for mixing up a forgiving scone dough. Small hands and their gentle touch go a long way to ensuring a successfully flakey result. Feel successful in your foraging and make sure your garden strawberries are put to good use.

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Foraging Garden Strawberries and Making Scottish Oat Scones

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• Author: Leah Hohman Esser

Print Recipe

Description

Bake up warm oat scones to smear your freshly harvested strawberry jam on.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Combine dry ingredients and mix well.
2. Add milk, egg, then butter to combined dry ingredients. Mix just until dry ingredients are moistened.
3. Pat out to form 8-inch circle. Cut into 8-12 wedges.
4. Bake on cookie sheet in preheated oven (425 degrees) for 12-15 minutes or until light golden brown.
5. Serve hot with jam and butter.

For the small batch strawberry jam:

1. Wash the strawberries and remove the stems. Chop roughly and place in non-reactive saucepan.
2. Over medium heat, add sugar and stir to combine. Bring to a boil, and add lemon juice.
3. 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.
4. Spoon into a one-pint jar. Cover and refrigerate.

Plus, check out how to forage redbuds in April and make a refreshing redbud lemonade.

Recipe, Story, and Styling by Leah Hohman Esser
Production by Megan Van Dyke
Photography by Katie Long

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