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  • A close-up view of our Marionberry jam sitting next to some fresh marionberries.

    Marionberry Jam

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    Pumpkin Butter

  • A bottle of our Raspberry Fruit syrup drizzling syrup onto a stack of pancakes.

    Raspberry Syrup

  • Mini Oat Scones With Strawberry Jam

    A top view of a plate with Mini Oat Scones covered with Oregon Growers Strawberry Jam and the open jar.

    PREP TIME: 10 minutes

    COOK TIME: 18 minutes

    SERVES: 6 Scones


    • 1 cup all-purpose flour
    • 1/3 cup brown sugar
    • 1/2 tablespoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup oats
    • 4 tablespoons unsalted butter, cold
    • 1 egg
    • 2 tablespoons sour cream
    • 2 tablespoons milk


    1. In a mixing bowl, whisk together the flour, brown sugar, baking powder, and salt.
    2. Use a cheese grater to grate the cold butter into the dry ingredients. Mix with your hands until the butter is incorporated.
    3. Use a wooden spoon to mix in the egg, sour cream, and milk. Transfer the mixture onto a well-floured surface.
    4. Knead the dough with your hands to bring it together, folding multiple times in the process. Work in enough flour that it’s not sticky to touch.
    5. Form the dough into a small circle. Cut it into 6 equal-sized triangles. Place the scones on a baking sheet lined with parchment paper.
    6. Preheat the oven to 375 degrees. While the oven preheats, place the baking sheet in the freezer to allow the scones to chill.
    7. Once the oven is up to temp, brush the tops of the scones with milk. Bake for 18-20 minutes until the bottoms are golden.
    8. Serve warm scones with butter and Oregon Growers Strawberry Jam.

    Featured Product


    Strawberry Jam

    Enhance your mini oat scones with the lush sweetness of Oregon Growers Strawberry Jam, the perfect complement for a delightful, artisanal baking experience.