- 1 egg
- 1/2 cup buttermilk
- 1 2/3 cups all purpose flour
- 1 1/3 cups old fashioned rolled oats
- 1/3 cup sugar
- 1 T baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Pinch of ground nutmeg
- 3/4 cup fresh strawberries, chopped
- 1/2 cup plus 2 T unsalted butter, cold, cut into small pieces
Preheat the oven to 400 degrees and line a baking sheet with a Silpat or parchment paper.
Whisk together the egg and buttermilk and set aside. Combine the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a mixing bowl. Add the cold butter pieces and cut in with a pastry blender or your hands, until the mixture resembles coarse crumbs. Pour in the buttermilk mixture and stir with a stiff wooden spoon until just incorporated. Gently mix in the chopped strawberries. The mixture will be very sticky.
Turn the dough out onto a lightly flour surface and gently knead 8-10 times and press the dough into a disk about 1 1/2 inches thick. Portion the dough into about 12 wedges or balls and transfer to the baking sheet. Bake for approximately 20 minutes until golden brown. Transfer to a wire rack to cool about 10 minutes before serving.
- 3 cups Powdered Sugar, Sifted
- ½ cups Whole Milk
- 1 tsp vanilla
- 1 tsp lime zest