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