makes 32 mini scones
IngredientsFor the Scones
4 cups plus 2 tablespoons all-purpose flour
2 cups old-fashion oatmeal
2/3 cup granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup Plain or Vanilla Kefir
2 large eggs
2 sticks (16 tablespoons) frozen butter
1 1/2 cups diced fresh strawberries
For the Glaze
1 1/2 cups powdered sugar
4 tablespoons fresh orange juice
DirectionsPreheat the oven to 400F. Line two baking trays with parchment paper.
For the Scones
In a large bowl, combine flour, oatmeal, sugar, cinnamon, baking powder, baking soda, and salt. Use a whisk to fully combine and aerate ingredients. Set aside.
In a small bowl, whisk together eggs and kefir, making sure egg yolks are completely broken and combined with other ingredients. Set aside.
Using a box grater, grate frozen butter completely and add to the flour mixture. Using your hands, distribute the butter through the mix.
Add the kefir mixture to the dry ingredients and butter. You can use a rubber spatula or wooden spoon to combine, but I find after the initial mixing in, it is easier to use my hands.
When there is no more spare flour at the bottom of the bowl and the entire dough mixture seems moistened and fully mixed, add the strawberries and mix again, making sure the strawberries are well distributed throughout the dough.
Mold the dough so that it is one large ball. Using your hand as a guide, divide the dough into 4 equal parts.
Flour a flat surface, then take one quadrant of the dough and drop it onto the flour. Flip it over so that both sides are well floured. Flatten and turn, patting so that the dough makes a disk about an inch in thickness. Using a butter knife dipped in flour, cut the disk into 8 triangles. Place each triangle on the baking sheet.
Repeat this process until all four quadrants of dough have been turned into mini-triangle scones. I was able to put approximately 16 scones on each baking sheet.
Bake each tray for 15-18 minutes. The scones should be golden brown. Allow to completely cool.
For the Glaze
In a small bowl, place 1 1/2 cups of powdered sugar. Add 4 tablespoons of orange juice directly to the powdered sugar, then stir repeatedly until the two ingredients are completely combined to form a thick glaze, roughly the consistency of kid’s craft glue.
On completely cooled scones, use a pastry brush to brush glaze directly on to each scone liberally. Alternatively, pour the glaze into a ziptop bag. Remove all the air and seal, then cut a tiny hole into the corner of the bag.
Using a zigzag pattern, pour the glaze over the scones.
Allow to set overnight. In the morning, the scones will have a slightly crunchy exterior, like the glazed scones at your favorite coffee shop.