Oat and Fruit Scones
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Serves:
16
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Yield:
16 scones
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Ready in:
30 mins
(15 mins
Prep
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15 mins
Cook)
This recipe calls for currants, but I like to sometimes add a variety of dried fruits. A hearty but light scone that's perfect for tea time.
Recipe provided by:
Allrecipes
Ingredients
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200g (7 oz) plain flour
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175g (6 oz) porridge oats
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4 tablespoons caster sugar
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2 dessertspoons baking powder
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1/2 teaspoon salt
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75g (3 oz) dried currants
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1 egg, beaten
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125g (4 1/2 oz) butter, melted
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6 tablespoons milk
Preparation method
- Preheat the oven to 220 C / Gas mark 7. Lightly grease a baking tray.
- In a large bowl, mix the flour, oats, sugar, baking powder, salt and currants. Make a well in the centre. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two thick circles, just nearly 2cm (3/4 in) thick. Place on the prepared baking tray. Score 8 wedges into each circle of dough.
- Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.
Tip:
Rather than making wedges, you can use a round pastry cutter to form round scones. Just check them after baking for 10 minutes, as they'll need less time in the oven.