What can be more English than freshly baked scones with jam and clotted cream?
It can be a hotly debated matter, whether you spread the cream first and top with jam, or the other way round. The Devonshire way is to put the jam on top of the cream, and the Cornish is to butter, jam, then cream.   I tend towards the Cornish way, but usually omit the butter.  After there is a fine line between greed and sheer gluttony surely?
With some measure of self restraint I adorned my scones with butter and homemade damson jelly.
To make a healthier scone I left out the sugar and added an equal volume of oats in its place.  Oats are pretty good for you, they contain soluble fibre in the form of beta-glucans which can help to lower cholesterol and blood pressure, decrease the GI of the oats, so they fill you up for longer, and keeps everything moving through your gut.   The Fuss Free kitchen gets through a fair quantity of oats; in porridge, cereal and when I remember, I add a handful when baking.  I also use them to thicken smoothies and use oat groats to make soy & oat milk.
With my blog comes a deluge of e-mails and samples, and one of the latest arrivals were some boxes of Mornflake Oats.  Mornflake should know a fair bit about oats, they have been milling in South Cheshire since 1675, making them the longest established miller in the UK.  Nearly 340 years, and 15 generations later, the company is still independent and is run by the descendants of the first miller, William Lea.  That is some impressive milling heritage.
Mornflake are also doing their bit for the planet, and have some top notch sustainable credentials.  Organic for more than 40 years the company has also built a modern wind turbine which powers their mill stones in Scotland and also provides electricity for up to 4,300 homes.  With this they are well on their way to becoming a carbon neutral business. Hurrah – I love finding out about companies like this!
The Mornflake range also includes quick oats, cereal, granola & muesli, as well as oat bran, oatmeal and some rather attractive homewares.
Oaty Scones
Ingredients
- 225 g (1 cup) plain flour
- 2 tbs rolled oats
- 2 tsp baking powder
- pinch salt
- 40 g (1.5oz) butter
- 1 large egg
- 110 ml (1/2 cup) milk
Instructions
- Preheat the oven to 220C/GM 7 and grease a baking tray (I usually put a sheet of Cookasheet on the tray).
- Sift the flour into a large bowl, add the oats, salt and baking powder and mix well. Rub in the softened butter.
- Crack the egg into a jug and make up to a generous 1/4 pt (150ml). Pour it into the dry ingredients, reserving 1 tbs for glazing later.   Mix in well.  The dough should be sticky.
- Turn out onto a floured surface handling as little as possible, either roll or pat out, until about 1 - 2 cm (1/2 - 3/4") thick.  Cut with you choice of cutter and transfer to the prepared baking tray.
- Brush with the reserved milk and egg mixture.
- Bake in the preheated oven for 12 - 15 mins until risen and golden.
Many thanks to Mornflake for my samples.
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You are so good using oats to make your own oat based treats such as these scones AND your own oat milk. Love the idea of these as I tend to use them only in flapjack type recipes. I think I need to be more inventive….!
Helen
Thanks Laura.
I just add a handful to things. As far as the oat milk goes I have a soy milk machine so it is very very easy!
Charlotte @gofreecakes
These look lovely, Helen. I do like the idea of including oats in scones. Being half Devonian, I do cream, followed by jam (raspberry is a favourite here) but NEVER butter.
Helen
I am from further West Charlotte, so have to be Cornish about these things!
Gill Bland
Mornflake also sponsor Crewe Alxandra, which makes my brother in law VERY happy!
Helen
I am so glad to discover Mornflake. What heritage and hostory!
What Kate Baked
I’m really enjoying reading all the inventive and interesting scone recipes – thank you for entering TTT! As well as the jam first vs cream first, the other key debate is how one pronounces scone? Scone as in gone or the posh way of saying scone!? And Helen I’m very intrigued by a soy milk machine, what is that?
Helen
Scone as in gone of course. Scone as in own sounds too much like scorn to me. And which is the posh way?
Soy milk machine is fab for the milk haters – add soaked soy beans, press go and 15 mins later you have a jug of fresh soy milk!
Helen
They are only stars as I do not seem to own a circular cutter!
But I think the shape stopped them rising too well? Scones are something that I really do not make that often!
bakingaddict
Love the star shaped with the smiley face!! Great idea using the oats. I tend to eat my scones the Cornish way too.
Helen
The face was TOTALLY unintentional, and I did not notice until I had scoffed, processed, uploaded photos and published the post!
Jam art is my calling!
Hannah
Oat scones sound delightful! Just wholesome enough that they could make for a passable breakfast, but still just a bit indulgent. The star shapes you chose are especially cute. :)
Helen
Thanks Hannah,
Really appreciate you commenting on a non vegan post!
Love the idea of scones for breakfast! I only seem to have star and heart cutters!
Domestic Goddesque
I really like the stars- why did I never think of that. And oats? You are a genius!
Helen
Thanks! The stars are forced rather than inspirational! I chuck oats in lots of things. Healthy bulk!
Ren Behan
Lovely scones and a delightful twist to add yummy oats. I love the star shapes! Encouraged to go off and experiment with new shapes, too!