These savoury scones oatmeal scones are delicious fresh from the oven spread with butter, or served with a hearty soup.
Food processor method:
- Heat oven to 200C/180 Fan/Gas 6
- Dust a baking tray with a sprinkling of oatmeal
- 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.
- 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.
- 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.
- Roll out until around 2 cms thick, and use a round cutter to cut into scone shapes and put onto the baking tray.
- Brush each scone with some milk (or milk and egg if you want to use another egg) then top with a sprinkling of cheese.
- Bake for 15-20 minutes until risen and the cheese has melted.
Traditional method:
- Heat oven to 200C/180 Fan/Gas 6
- Dust a baking tray with a sprinkling of oatmeal
- Put the oatmeal into a large bowl, then sift in the flour, baking powder, cayenne pepper and salt and mix to combine.
- Add the cubed butter and rub together using your fingertips until it resembles breadcrumbs.
- 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.
- Continue as above.