Oat Scones with STAUD’S Strawberry Preserves
For a breakfast worth lingering over, pair warm oat scones with strawberry preserves and a little sour cream. Keep the butter cold and handle the dough lightly. Put the jar on the table so everyone can finish their own scone just the way they like it.
Makes: Approximately 25 small scones
Ingredients
- 500 g flour
- 120 g cold butter, diced
- 50 g sugar
- 1 packet baking powder
- 60 g fine oat flakes, plus extra for topping
- 300 ml milk or oat milk
- A generous pinch of salt
- 1 egg for brushing
- STAUD’S Strawberry Preserves and 250 g sour cream, to serve
- Optional: raisins
How to make it
- Heat the oven to 200°C / 390°F, conventional heat. Line a tray.
- Mix flour, sugar, baking powder, oats and salt. Rub in butter roughly.
- Add milk and optional raisins; bring together quickly without overworking.
- Pat or roll to 3 cm thick and cut with a 5 cm cutter.
- Brush with egg, sprinkle with oats and bake about 17 minutes. Serve warm with preserves and sour cream.
Shop this recipe
Our classic strawberry preserves replace the reduced-sugar strawberry spread used in STAUD’S original.
Visit the product page for current availability.
Adapted from STAUD’S Wien’s original recipe. European Deli’s version uses the product linked above.
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