Oaty scone bread

Add photo

     

Reviews  (0)

Tweaks   (0)

• Easy

• Serves: 4
• Yield: 1 loaf
• Ready in: 30 mins (10 mins Prep - 20 mins Cook)

Ingredients

• 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

Preparation method

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.

Copyright