Time taken: 25 minutes, plus 10 minutes baking.
PHASE 1: 3 minutes
Place in front of you the following equipment:
-
1 large mixing
bowl
1 flour sieve
a knife
set of scales
table spoon
tea cup and fork
rolling pin
baking sheet
scone cutter 8 centimetres in diameter.
PHASE 2: 4 minutes
Place the following ingredients on your working surface:
-
300 grams of
self raising
flour, white or
wholemeal
75 grams of porridge oats
I level teaspoon of baking powder
11o grams of butter
3 level tablespoons of demerera sugar
1 egg
6 tablespoons of milk.
PHASE 3: Method : 15 minutes( plus 10 minutes baking)
Preheat your oven at
180 C( fan assisted,
190 C if not).
Sieve the flour,
baking powder and
salt in the bowl,
this will
incorporate air into
the flour and make
the scones lighter.
Add the oats, mixing gently with a spoon. Add the butter cut up into small chunks and with your fingertips gently rub the butter into the flour and oats, until you no longer have any visible lumps of butter. Add the sugar and mix in gently. Beat the egg and 3 tablespoons of milk in a cup with a fork, add to the flour mixture as well as 3 more tablespoons of milk. Mix gently with a fork until the mixture holds together, then gather it with your hands, place it on a lightly floured surface and roll it no less than 4 centimetres high. Use the scone cutter to cut out 4 to 5 scones, re roll the rest of the mixture to cut out a couple more.
Place on a lightly
greased baking sheet
and bake for 10
minutes, the scones
are done if they
spring back when
pressed gently with
the finger.
Cool on a rack, then
serve with crème
fraiche and fresh
raspberries.
FREEZER
NOTES:
These freeze well.
Split the scones in
half before
freezing. The halves
can be toasted
straight from the
freezer.
HEALTH
NOTES:
Oats are a wonderful
source of fibre and
of slowly digested
starch, which wards
off hunger.
Raspberries are a
good source of
sulphur, an
essential mineral
for our body, known
as the beauty
mineral, it
counteracts ageing
and old age
complaints such as
arthritis.