Calling all lovers of the humble scone! These brown oatmeal scones are just the thing you need to accompany your cup of tea, or even for a quick breakfast. During my few years living in Dublin I have become well acquainted with the Avoca scones. They are amazing. They come with jam, butter and cream (enough said). While I initially was all about their berry scones, I am now quite obsessed with the brown scones they make. I found the recipe online and decided to give them a go but substitute some of the flour for oats. The result was pretty amazing, they are really nice and wholesome. The outside is all biscuity and crunchy/crispy and the inside is all soft and wholesome. They take hardly any time at all to make, you feel like you’re eating something relatively healthy… Unless you load on the butter and raspberry jam like I do.
I think adding some nuts, seeds and dried fruit would be really nice too, but I thought if I added them in to these they would be a little too similar to my Fruity Seeded Spelt Scones. These are definitely worth giving a go, and adding to your baking repertoire. Now go forth and bake!
Ingredients (makes 10-12 small scones):
350g wholemeal flour (I used Howards coarse wholemeal flour)
110g butter cut into cubes
1 tsp bicarbonate of soda
2 tbsp greek yoghurt
75 – 150ml whole milk
1 pinch salt
1 egg beaten
- Pour the flour, oats and salt in a bowl and rub in the butter until the mixture resembles breadcrumbs. Running your hands under cold water for a minute first helps prevent the butter from melting.
- Mix a well in the centre of the bowl and add in the yoghurt of bicarbonate of soda. Leave to react for a couple of minutes and then add 75ml of the milk and mix well. You may need more or less milk, you just want it to come together. (I used all 150ml milk)
- Turn the dough out onto a floured surface and pat down until it’s about 2 1/2 cm thick. Cut out into scones with a scones cutter or an upside down glass and transfer onto a buttered baking tray.
- Brush with the beaten egg and sprinkle the seeds on top. Pop into an oven preheated to 180C for 15-20 minutes (they took me 16 minutes). Enjoy hot from the oven with butter and jam. When cooled, store in a sealed container. They’re best eaten the day they’re made, but gorgeous a day or two after toasted and buttered.