Scones make me think of my grandmother, Dulcie and slow afternoons that were filled with comforting cups of tea and long stories. A good friend of mine shared this recipe with me recently and it has quickly become a favourite.
600g self-raising flour
40g coconut sugar
250ml thickened cream
50g rolled oats
jam and pure cream to serve
Preheat the oven to 220 degrees.
Combine the flour and coconut sugar in a large bowl then pour in the cream and cut in with a broad bladed butter knife. Mix in the milk.
Turn the dough out onto a floured surface and pat together into a rectangle about 2.5cm thick. Cut the top of the dough into 16 equal squares.
Using a pastry brush, brush the top with a little extra milk and sprinkle on the oats.
Place on a non-stick baking tray and bake for 15-20 minutes. If you like a high bake scone with a golden crust eat them as they are, but if you prefer a softer crust, wrap the hot scones in a clean tea towel for a few minutes.
Serve with jam and cream (or butter, if preferred).
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