Strawberry Lemonade ~ Oats N Scones

   

Strawberry Lemonade

Oats N Scones

This strawberry lemonade is a playful combination of two of favorite summertime flavors and perfect for all ages. A splash of rum turns it into a really good daiquiri or Jamaican rum punch and adding tequila 
makes a strawberry margarita.
Ingredients:
1 cup strawberries (fresh or frozen) washed, stems removed
1/2 cup sugar
1 cup cold water
2 tablespoons lemon juice, freshly squeezed
4 cups ice
1 cup cold water

Directions:
You will need a saucepan, spoon, blender, strainer, pitcher and four glasses.

Place the first 3 ingredients in a saucepan and bring to a boil. Allow to simmer for 15 minutes.

Remove from the stove and stir in the lemon juice. Cool for 15 minutes.

Pour the liquid into the blender, add 1 cup of cold water and blend until smooth. Place the strainer over the pitcher and pour the liquid through. Add the second cup of cold water to the pitcher and stir.

Add 1 cup of ice to each glass. Pour the lemonade into each glass. Serves 4.

Oats N Sones

Often scones are too sweet and/or too dry. The reduced sugar, adds a hint of salt and uses moisture to create a lighter texture.
Ingredients:
2 cups all-purpose flour
1½ tablespoons baking powder
Pinch of salt
¼ cup sugar
3 ounces cold butter (about ¾ stick)
1 egg
½ cup milk
1 teaspoon vanilla flavoring
Optional:
½ cup blueberries, raspberries or blackberries
½ cup all-purpose flour (for dusting)
1 teaspoon sugar (for sprinkling on top)

You will need a box grater with medium holes, rolling pin, spatula, 2½ inch in diameter cookie cutters and a large cookie sheet lightly greased with butter

Directions:
Preheat oven to 425 F. Combine the first four ingredients in a large bowl.

Grate the cold butter into the bowl with the other ingredients. Rub together with your fingers until the mixture is crumbled.

In a small bowl whisk the egg, milk and vanilla together.

Pour the liquid into the dry crumb mixture. Using a spatula gently mix the ingredients together until a soft dough is formed. If making a fruit scone, add your fruit now and mix in gently.

Dust your clean board or countertop with flour and roll the dough to a ¾-inch thickness.

Using the cookie cutter, cut 8 scones and place 2 inches apart on the cookie sheet. Using the teaspoon of sugar, sprinkle the top of each scone.

Bake for 5 minutes. After 5 minutes turn the tray around and bake for a further 5–7 minutes until nicely browned.

Allow to cool for 10–15 minutes. Enjoy with butter, jam, curd, cream or solo. Makes 8 scones.