Hi all. I hope you are well. Saturday afternoon baking time. Oat and honey scones
馃敹2 cups rolled oats
馃敹2 cups plain wholemeal flour
馃敹1/3 cup honey
馃敹1 tsp baking powder
馃敹1 tsp baking soda
馃敹1 teaspoon salt
馃敹1 tsp cinnamon, ground
馃敹1/2 cup butter
馃敹2/3 cup reduced-fat milk of choice
馃敹1 free-range eggs
馃敹1 & 1/2 tbsp strawberry jam, sugar free
馃敹1/2 cup reduced-fat Greek natural yoghurt
Heat oven to 180C. Line 12 holes of a muffin or cupcake tin with cases.
In food processor, combine oats, flour, honey, baking powder, baking soda, salt and cinnamon.
Pulse until combined, then add in butter and keep pulsing until you form a crumble consistency.
In a small dish beat milk and egg. Add this
mixture to the dough and pulse until a
dough forms.
Place 2 tablespoons of the dough into each prepared muffin/cupcake case.
Bake for 15 minutes or until golden.
Cut scones in half and spread one half with 陆 teaspoon of jam and 2 teaspoons of yoghurt, top with other scone half.
One filled scone is one serve.
Store leftover scones uncut in an airtight container in the fridge for 3-4 days and
halve and fill with jam and yoghurt as required.