Oat-and-nut scones

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.