About this recipe: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.
200g (7 oz) plain flour
170g (6 oz) porridge oats
4 tablespoons caster sugar
2 dessertspoons baking powder
1/2 teaspoon salt
75g (3 oz) dried currants
1 egg, beaten
110g (4 1/4 oz) butter, melted
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Method Prep:15min › Cook:15min › Ready in:30min
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.
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.
these were delicious especially warm from the oven. I made them into individual scones rather than one and they were perfect after about 12 minutes.
I will definitely be making them again. Thank you - 11 Nov 2012