These Easy Oaty Scones are a perfect tea-time treat whether it’s plain or packed with sultanas. Just slit the scone in two, cover each half with clotted cream and then add strawberry jam on top, like those from Devon, or you can go with the Cornish tradition of spreading the jam first followed by the cream. Either way, it’s yours to enjoy!
To make Oat Flour simply add rolled oats to a blender and blitz for about 15 to 20 seconds, or until you have a fine, powdery flour. Transfer to a jar or container and store up to 1 month unrefrigerated.
You can vary the amount of oat flour used. In this recipe, Oat Flour has been used as a substitute for up to 50% of the plain flour.
Once the easy oaty scones are cool, they can be frozen. To eat, defrost at room temperature and then reheat in a hot oven for 10 minutes. The scone dough should be slightly sticky to give the best results.
Don’t over handle the dough or it will be tough and don’t be tempted to roll it out too thinly or you won’t get good deep scones.
And finally, jam first or clotted cream?
It’s always jam first at Buckingham Palace garden parties. Apparently, the Royals follow the Cornish method which is to split the scone in two, spread the jam, and then add a spoonful of clotted cream.