Recipe: Oatmeal Raisin Scones with Strawberry Honey Butter (using egg whites and pecans)

OATMEAL RAISIN SCONES WITH STRAWBERRY HONEY BUTTER

"Strawberry season begins in January here in Central Florida. This is a wonderful way of enjoy the fruits of the labor!"

1 1/2 cups flour
1 1/4 cups quick cooking oats, uncooked
1/4 cup brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
2/3 cup butter, melted
1/2 cup milk
2 egg whites
1 tsp. vanilla
1/2 cup raisins
1/3 cup chopped pecans
Strawberry Honey Butter (for serving)

Preheat oven to 425 degrees F.

Combine flour, oats, sugar, baking powder and salt in a bowl. Add butter, milk, egg whites and vanilla, stirring until just moistened. Stir in raisins and nuts.

Place mixture on lightly floured surface and press out dough to about 3/4-inch thickness. Cut into wedges with a knife.

Bake on a greased cookie sheet 12-15 minutes or until golden brown.

STRAWBERRY HONEY BUTTER
Makes approximately 1 cup

1 pint strawberries, washed and hulled
3 Tbsp. honey
1 tsp. sugar
1 tsp. fresh lime juice
3/4 cup unsalted butter, slightly softened

Puree strawberries in food processor and strain thru a fine sieve.

Place the strawberry puree in a saucepan with the remaining ingredients except butter; boil until thickened. Set aside to cool (at room temperature).

Add to butter to cooled mixture and mix well, let stand covered for 1 hour.

Makes 8-12 scones
From: Gina, Fla - 02-13-2000