16 April 2014

Oat Scones + Kitchen Tour!

Eve 16/04/14

Fluffy and buttery scones are baked until golden brown and puffy. With the addition of oats, these scones are great for a speedy afternoon tea in the garden served with lashings of strawberry jam. 

I scones


I scones, especially when they are covered in strawberry jam


Anyway... Hi! It feels soo long since I have posted a recipe, maybe because I am on holiday! Yep, Easter is here and I am enjoying the extremely rare pleasure of soaking up my vitamin D from the glorious sun. 
I cannot wait for summer!


Today's post is going to be minimum typing and a lot of picture!

Words: 
These scone are amazing and taste so good! The oats lend a great texture and flavour and the buttermilk just keeps them light! I urge you to make them as they are super easy to make.

Done {except for some captions...}




Kitchen alla Eve




Baking cupboard

Bowls and tins, all organised

Well, Bake away and have a Happy Easter!



 Oat Scones
Posted by Eve
Makes 8 x 6cm scones
Ingredients
  • 180g Plain flour
  • 70g Rolled oats
  • 1 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 30g Caster sugar
  • 50g Butter, chilled 
  • 140ml Buttermilk, chilled
  • 1 Egg, whisked to glaze
  • Extra oats to sprinkle

Method
  1. Preheat the oven to 220ºc/ 200ºc fan/ gas mark 7 and line a baking tray with grease-proof paper or a non-stick liner.
  2. Put the flour, oats, soda, sugar and butter into a bowl and with your hands, rub until the mixture is the consistency of fine breadcrumbs.
  3. Pour in the cold buttermilk and with a round-bladed knife, cut through and stir the mixture, to form a soft and sticky dough. Be very careful not to overwork the mix.
  4. Tip out the dough on to a lightly floured surface and pat out the dough to 1.5cm thick - don't roll!
  5. Use a floured 6cm cutter and cut out .... scones, don't twist the cutter or else the scones won't rise properly.
  6.  Pu the scones on the baking tray and glaze the top with egg and sprinkle with some oats. Bake for 12 - 15 minutes until golden and doubled in height. 
  7. Eat fresh from the oven with jam or cool on a wire rack.

Enjoy!


The scones are best eaten on the day of baking but if stored in an air-tight container, they will keep for 3 days. 

2 comments:

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    ReplyDelete
    Replies
    1. Thank you very much for the opportunity of joining myTaste but as a progressing blogger and learning as I go along, I would hope you would understand if I do not take this opportunity.

      Thank you,

      Eve @ Baking the Day

      Delete

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