Sometimes I’ll have a recipe saved for a long time, and suddenly, inexplicably, I have to make it now. No matter that I was perfectly content having it on the “to try” list for months, it suddenly becomes an urgent matter and I just can’t wait any longer. That’s what happened with these scones. I suppose the timing worked out perfectly because with the beautiful red raspberries, they were a fitting Valentine’s Day breakfast. (By the way, I love these cute dishes my brothers bought me for my birthday!) I wondered if the oatmeal would make the texture of the scone dense or chewy, but these were still as light, airy and buttery as I had hoped. I do think the oatmeal provided an extra dimension of flavor, plus it is a little bit healthier than using all white flour.
Even if you don’t have an immediate need for the full batch (8-12, depending on the size), go ahead and make the dough anyway. You can freeze the shaped scones before baking, wrap them in foil or plastic wrap and store in a freezer lock plastic bag. When you are ready to use them, remove the foil or plastic wrap and bake them straight from the freezer. Just add a few minutes to the original baking time, until they are warmed through. They taste just like you made them that day! I love having scones in the freezer – but of course, I love it so much that such a surplus never seem to last long…
