This country-style bread is delicious served warm, spread with your favourite preserve.
4 people made this
225 g (8 oz) self-raising white flour, plus extra for dusting
½ teaspoon baking powder
¼ teaspoon salt
25 g (1 oz) porridge oats, plus 1 tablespoon for topping
30 g (1¼ oz) butter, diced
125 ml (4 fl oz) skimmed milk, plus ½ tablespoon for brushing
To serve: fruit preserve, optional
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Method Prep:10min › Cook:20min › Ready in:30min
Heat the oven to 220°C (425°F, gas mark 7) and dust a baking tray with flour.
Sift the flour, baking powder and salt into a large bowl, and stir in the porridge oats. Using your fingertips, rub the butter into the mixture until it resembles fine breadcrumbs.
Using a round-bladed knife, slowly stir in enough of the milk to form a soft, but not sticky, dough.
Turn the dough out onto a lightly floured work surface and knead it lightly until smooth. Roll it out into a 14 cm (5½ in) round. With a small sharp knife, score the top into four quarters then place the loaf on the prepared baking tray. Brush the loaf with a little milk and sprinkle the remaining oats over the top.
Bake for 15-20 minutes until well risen and golden brown. Transfer to a wire rack to cool slightly. Serve the bread warm, spread with some fruit preserve, if you like.
Brilliant! This was super simple and tastes just fabulous. Nice and a bit crisp on the outside and fluffy lovely interior that I just adore. The flavor was simple but the oats added some nice texture to the scone to make it less biscuit (American style) like. I will definitely make this again and again!
22 Nov 2013
Doubled the recipe for as it was supposed to last . tasted wonderful and went down really well . will definitely make again but too nice to last it went down very quickly and smells amazing . thank u
24 May 2016