How to make Oaty Scones

These oaty scones are so easy to make, you can whip up a batch in no time at all.

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15 Minutes per batch

COOK TIME

20 Minutes

PREP TIME

18 - 20 Small Scones

YIELD

Easy Oaty Scones

    250g/1lb self-raising flour    250g/1lb oat flour    3 tsp baking powder    1 tsp salt    50g/1¾oz caster sugar    100g/3½oz butter, softened, cut into pieces    2 free-range eggs    250ml/8½fl oz milk    handful sultanas (optional)

Ingredients

Sift flour and baking powder into a large bowl. This is not strictly speaking necessary, but it helps to get lighter scones. Add the sugar and salt to the bowl and mix well.

1

Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

2

Add the oat flour and mix well.

3

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.

Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz.

4

Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using.

5

Roll out to a rectangle about 2cm/¾in thick.

6

Cut into as many rounds as possible with a fluted 6cm/2½in cutter

7

Place them on the prepared baking trays – making sure there is some space around each one.

8

Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.

9

Bake for 12 to 15 minutes, or until the scones are well risen and have a pale, golden-brown colour. Lift onto a wire rack to cool.

10

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