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.
- 225 g plain flour
- 2 tbs rolled oats
- 2 tsp baking powder
- pinch salt
- 40 g butter
- 1 large egg
- 110 ml milk
- 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.