Post by Sylvia on Aug 10, 2008 17:04:04 GMT -6
Oatie Scones
There are two different ways to finish these scones, i.e. sugared tops or honeyed oat tops, the choice is yours.
2 cups oats/a little extra for the tops
1 1/2 cups plain flour (all purpose)
1 tsp baking powder
1/2 tsp salt
1/4 cup granulated sugar
1/2 cup currants or sultanas
1 large egg, beaten
1/2 cup butter, melted
1/3 cup milk
Sugar to garnish
Egg wash or tbs warmed honey
Heat your oven to 425oF (220oC). Grease a large baking sheet.
Mix first 6 ingredients in a large bowl. Make a well in centre.
In another bowl, beat egg until frothy; mix in butter and milk. Pour into the dry ingredients. Stir to make a soft dough. Divide the dough into two and shape into two 6” rounds.
Transfer to prepared baking sheet. Score each top into 8s and brush with egg wash then sprinkle with sugar alternatively, brush with honey and sprinkle with oats. Bake for 15 minutes until risen and brown. Slip onto a cooling tray.
Sylvia446
There are two different ways to finish these scones, i.e. sugared tops or honeyed oat tops, the choice is yours.
2 cups oats/a little extra for the tops
1 1/2 cups plain flour (all purpose)
1 tsp baking powder
1/2 tsp salt
1/4 cup granulated sugar
1/2 cup currants or sultanas
1 large egg, beaten
1/2 cup butter, melted
1/3 cup milk
Sugar to garnish
Egg wash or tbs warmed honey
Heat your oven to 425oF (220oC). Grease a large baking sheet.
Mix first 6 ingredients in a large bowl. Make a well in centre.
In another bowl, beat egg until frothy; mix in butter and milk. Pour into the dry ingredients. Stir to make a soft dough. Divide the dough into two and shape into two 6” rounds.
Transfer to prepared baking sheet. Score each top into 8s and brush with egg wash then sprinkle with sugar alternatively, brush with honey and sprinkle with oats. Bake for 15 minutes until risen and brown. Slip onto a cooling tray.
Sylvia446
