Brown Scones
These scones are particularly good dipped into a warm soup or topped with cream cheese.
SERVES
14
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
330g brown flour
165g plain flour
level tsp bread soda
1 generous pinch salt
25g porridge oats
2 eggs, lightly beaten (one is for an egg wash)
55g butter, melted and cooled
about 280ml buttermilk, enough to make up 330ml with the egg added
Method
Preheat your oven to 180ÂșC/gas mark 4 and line a large flat baking tray with parchment.
Sieve the flours, bread soda and salt together into a large bowl
Add in the porridge oats.
Lightly beat one of the eggs in a measuring jug and add in the buttermilk until you have 330ml in total.
Add this egg mixture and the melted butter, that has cooled slightly, to the flour and stir everything until combined.
Lightly flour a clean work surface.
Tip the scone dough onto the floured surface and pat it to about an inch in thickness.
Cut out about 14 scones and place them onto your prepared tray.
Brush the top of each scone using the other beaten egg and a pastry brush.
Place the tray into the centre of your oven and bake for 20 minutes until they are golden on top.
Once cool enough to handle, place them onto a wire rack to cool completely.
