A proper Wimbledon breakfast.
Okay, so it’s not strawberries + cream, but it wasn’t Federer + Nadal in the final, either.
Oatmeal Shortcakes with Maple Yogurt + Fruit
(adapted from epicurious)
Makes six shortcakes.
3/4 c. flour
1/2 c. + 2 TB rolled oats
1/4 c. brown sugar + extra for sprinkling
1 1/2 tsp. baking powder
1/4 tsp. salt
4 TB cold butter, cut into small pieces
1/3 c. milk
Preheat oven to 425ºF and line a pan with parchment paper. In a large bowl, mix the flour, oats, brown sugar, baking powder, and salt together. Use your fingertips to quickly rub in the butter until the mixture looks like coarse meal.
Gently stir in the milk. Turn the dough out onto the pan and pat it into a 8” x 6” rectangle. Cut in six and spread them out about 2” apart. Sprinkle with sugar if you like. Bake until golden, about 20 minutes. Cool on rack.
Top each shortcake with yogurt and fruit. To make two servings, I used about a cup of yogurt + a tablespoon of maple syrup and half a pint of strawberries + another spoonful of maple syrup.