Oat-and-nut scones

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 10
Servings 8
Time 15 min

Ingredients

  • 50
    ml
    melted butter
  • 50
    ml
    honey
  • 50
    ml
    chopped pecan nuts
  • 180
    g
    porridge oats
  • 200
    g
    cake flour
  • 15
    ml
    baking powder
  • 50
    g
    butter
  • 125
    ml
    milk
  • 2
    large eggs
  • 25
    ml
    sugar
 

Method

15 min
 
To make topping, mix together melted butter, honey, nuts and 80 g oats and set aside. Sift together flour and baking powder. Add remaining oats. Rub in butter with your fingertips. Beat together milk, 1 egg and the sugar. Add to dry ingredients. Mix with a blunt knife or spatula until ingredients are combined. Do not overmix. Turn out on to a floured surface. Pat dough out to 2 cm thickness. Use a scone cutter to cut out scone shapes, or cut into rectangular shapes with a knife. Place on a floured baking tray, brush with beaten egg and sprinkle with topping. Lightly press topping into scones. Bake in a preheated oven at 240 ºC for 12 to 15 minutes, until golden. Serve warm with honey or jam and cream. Makes 8.
 

Read more on: starch  |  bake
 

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