If I had to choose, I would say that scones are my favorite jam delivery vehicle. Sure, you could spread it on toast or make it into a sandwich with some peanut butter, but for true jam appreciation, scones win every time. I am partial to simple scones without dried fruit or nuts and these subtly sweet numbers sure fit the bill. I toasted the oats before adding them to the dry ingredients which gave them so much toasty, delicious flavor that I am going to try toasting some oats for my next batch of oatmeal cookies.

Honey Oat Scones

yield, about 8 scones

1 1/2c old fashioned oats

1/4c buttermilk

1/4c heavy cream

1/4c honey

1 egg

1 1/2c flour

2t baking powder

1/4t baking soda

1/2t salt

10T cold unsalted butter, cut into small cubes

Preheat oven to 375º

1. Evenly spread the oats onto a baking sheet and slide them into the oven to toast until fragrant and light brown (7-9 minutes). After they have cooled, remove 2T to sprinkle on top of the scones. Turn up the oven to 450 degrees.

2. In small bowl or measuring cup, whisk the buttermilk, heavy cream, honey and egg.

3. In a large bowl mix the flour, oats, baking powder, baking soda, and salt. Using a fork or pastry cutter, cut the cold butter into the mixture until it resembles a coarse meal with a few larger lumps of butter.

4. Make a well in the center of the mixture and pour in the milk mixture, gently stir until a cohesive dough forms, being careful not to over mix.

5. Turn the dough out onto a lightly floured board and pat 1'' thick. Use a round cutter or bench scraper to cut out your scones. If you have any scraps, gently press them together and cut again.

6. Place the cut scones on a parchment lined baking sheet about 2'' apart, brush the tops with heavy cream, and sprinkle with the reserved oats. Bake the scones until golden (12-14 minutes) and cool slightly before eating.

These are best the day that they are baked, but you can store them at room temperature in an airtight container for a day or two.

I've had this recipe from food52 in my "fun things to make in the summertime" folder since it was posted in April. You should probably put it in your folder too because, you guys, this is the creamiest, silkiest, most perfectly scoopable frozen dessert that my little ice cream machine ever did make. I tossed in a few tablespoons of cocoa nibs during the last minute of churning for a little chocolaty crunch and they were the perfect match for the fruity oil. I imagine it would taste mighty fine with some fat, sweet cherries on top too.

Olive Oil Gelato with Cocoa Nibs
adapted from food52
yield, about 2 cups

3/4c sugar
1/4c plus 2 tablespoons water
3/4c whole milk
Large pinch salt
4 egg yolks
1/4c good, but mild olive oil
2T cocoa nibs

1. In a small saucepan, combine the sugar, water, milk, and salt. Heat on medium until small bubbles form around the edge of the pan. While the mixture heats on the stove, place the egg yolks in a medium bowl and whisk until frothy.
2. Remove the pan from the heat and while whisking, slowly stream the milk mixture into the egg yolks. Return the mixture to the pan and slowly heat, stirring often, until the mixture reads 185 on an instant read thermometer.
3. Immediately pour the custard into a bowl and cool over a water bath. Refrigerate until completely cool, a few hours or overnight.
4. When you are ready to churn your gelato, remove the custard from the refrigerator and slowly whisk in the olive oil. The mixture will thicken and turn glossy.
5. Churn according to your machine's specifications and just before it is finished, add the cocoa nibs. Freeze until firm.