It all started with Instagram. I’ve been a follower of Bonne Maman (my favorite jam in the whole wide world) for quite awhile now, and when I saw their Ten Ways to Say I Love You gift set with illustrations by Riley Sheehey (who I interviewed back in 2018, and two of her Breakfast at Tiffany’s prints are currently displayed on my gallery wall) I knew I had to order it. The price couldn’t have been better and the beautiful box contains 10 delicious preserves and honey’s to share with my mom who loves Bonne Maman just as much as I do.
When I was thinking of ways to enjoy my jams to the fullest (besides the obvious choice of jam on toast) I turned to my favorite Classic Oatmeal Scone recipe. We’ve been making this particular recipe since I was a little girl. It’s very easy to make and these deliciously crumbly scones are the perfect way to enjoy dollops of your favorite jam.
Also if you’re looking to add a bit of savory and elevate your culinary experience, I recommend adding a slice of manchego. It’s a mind blowing combination of epic deliciousness!
Classic Scottish Oat Scones
via Quaker Oats
Ingredients
- 2/3 cup butter or margarine, melted
- 1/3 cup milk
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 1/4 cups Quick Quaker Oats, uncooked
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 tsp cream of tarter
- 1/2 tsp salt
Directions
Add butter, milk and egg to combined dry ingredients; mix just until dry ingredients are moistened. Shape dough to form ball, pat out on lightly floured surface to form 8-inch circle. Cut into 8 to 12 wedges, bake on parchment paper covered cookie sheet in preheated oven (425F) for 12 to 15 minutes or until light golden brown.
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