Oat scones are perfect for breakfast
- 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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 9servings | Calories: 143kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 45mg | Potassium: 166mg | Vitamin A: 155IU | Calcium: 68mg | Iron: 1.4mg