It’s Princess Charlotte’s second birthday today so tea and scones are definitely in order. One does feel oh so posh eating homemade scones, especially with oaty goodness.
¾ cup Harraways Rolled Oats
200ml milk, plus extra for brushing
1 cup high-grade flour
2 teaspoons baking powder
½ teaspoon salt
1 cup wholemeal flour
75g butter, diced
Butter and jam, to serve
Preheat the oven to 200°C. Dust a baking tray with flour.
Stir the rolled oats and milk together in a bowl and leave to soak for 30 minutes.
Sift the white flour, baking powder and salt into a bowl, and stir in the wholemeal flour. Rub in the butter, until the mixture resembles fine breadcrumbs. Using a knife, gently mix in the oats mixture to form a dough, adding more milk if the dough doesn’t come together.
Turn dough out on to a floured bench top and roll out to 2cm thickness. Cut out 6cm rounds, placing on the tray as you go. Brush with milk, and scatter a few extra oats over the top.
Place in the oven and bake for 15 minutes until risen. Remove from the oven and place on a cooling rack.