The oat bran gives these scones a sweet nutty flavour - delicious with jam and cream or cheese. Best, though, is toasted the next day and served hot buttered.

Ingredients

• 2½ cups self-raising flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup oat bran
• 50 grams butter, chilled
• 1¼ cups milk

Method

1. Place the oven rack towards the top of the oven. Prehet the oven to 220C. Grease a baking tray or line with baking paper.
2. Sift together the self raising flour, baking powder and salt. Stir in the oat bran.
3. Dice the butter and rub into the flour mixture with your fingertips until it resembles breadcrumbs. Make a well in the centre.
4. Pour the milk into the well and mix with a knife to form a soft dough.
5. Turn out onto a lightly floured surface, knead gently and press or roll out into large 3cm thick square.
6. Cut the dough into 16 squares and transfer to the prepared tray, placeing the scones close together. Brush with milk to glaze.
7. Bake in the preheated oven for 10-12 minutes or until golden and cooked.
8. Transfer to a clean tea-towel covered cake rack. Cover the top of the scones with the tea towel. Serve warm with butter or your favourite jam.

Cooks Tips

- Use your fingertips when rubing the butter into the dry ingredients as fingertips are the coolest part of the hand. Using palms (which are warm) will make the butter greasy.