Because the junior shepherds are putting in some long hours at the moment, I like to spoil them when I can, so I try to make a big batch of scones at the weekend. I’ve adapted various scone recipes I’ve found on the web and added oatmeal to up the fibre. I posted this weekends batch on social media on Saturday morning and a few asked for the recipe you can access it here.
- 300g Self-Raising Flour, plus extra for dusting
- 100 g Oat meal
- 1tsp Baking Powder
- 85g Cold Butter, cut into cubes
- 4tbsp Caster Sugar
- 200g Velvet Cloud Live Yoghurt
- 1tsp Vanilla Extract
Preheat the oven at 220C/ 200C Fan/ Gas Mark 7.
Sieve flour and baking powder into a bowl containing the oatmeal.
Add the butter and combine with your hands until resembles breadcrumbs.
Add in the sugar and mix through.
Add the Velvet Cloud yoghurt and vanilla to the mixture and stir until combined into a dough. I’m usually not precise on my measurements so if the dough is a bit wet I add more oatmeal, if its too dry I add more yogurt.
Tip the dough onto a floured surface. With floured hands, fold the dough until smooth. This isn’t a dough that needs, kneading, as soon as you get it into a workable lump I’ve found its turned out fine.
Press out the dough to 4cm thick, then with your scone cutter of choice, ( I use a tumbler drinking glass) cut your scones.
With the extra dough, combine all together until smooth, press out to 4cm thick again and cut, repeat until all dough is used.
Brush tops with milk
Bake for 12-15 minutes or until golden brown.