• Method

These savoury scones oatmeal scones are delicious fresh from the oven spread with butter, or served with a hearty soup.

Food processor method:

  1. Heat oven to 200C/180 Fan/Gas 6
  2. Dust a baking tray with a sprinkling of oatmeal
  3. Put the oatmeal, flour, baking powder, cayenne pepper and salt into the food processor along with the cubed butter. Pulse a few times until it resembles breadcrumbs.
  4. Add most of the grated cheese (reserve a couple of tablespoons to top the scones), egg and milk and pulse a few more times until it comes together as a sticky dough.
  5. Sprinkle your work surface with oatmeal, put the dough onto the surface, then sprinkle more oatmeal on top of the dough which will make it easier to roll out.
  6. Roll out until around 2 cms thick, and use a round cutter to cut into scone shapes and put onto the baking tray.
  7. Brush each scone with some milk (or milk and egg if you want to use another egg) then top with a sprinkling of cheese.
  8. Bake for 15-20 minutes until risen and the cheese has melted.

 

Traditional method:

  1. Heat oven to 200C/180 Fan/Gas 6
  2. Dust a baking tray with a sprinkling of oatmeal
  3. Put the oatmeal into a large bowl, then sift in the flour, baking powder, cayenne pepper and salt and mix to combine.
  4. Add the cubed butter and rub together using your fingertips until it resembles breadcrumbs.
  5. Add most of the grated cheese (reserve a couple of tablespoons to top the scones), make a well in the centre, add the egg and most of the milk – you might not need it all so leave some behind. Mix together until you have a sticky dough.
  6. Continue as above.
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