Oaty scone bread

    Oaty scone bread


    4 people made this

    About this recipe: This country-style bread is delicious served warm, spread with your favourite preserve.

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oven to 220°C (425°F, gas mark 7) and dust a baking tray with flour.
    2. 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.
    3. Using a round-bladed knife, slowly stir in enough of the milk to form a soft, but not sticky, dough.
    4. 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.
    5. 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.

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    Reviews (3)


    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


    so easy a quick, smells lush you gotta try it - 07 Nov 2013

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