Wholemeal Raspberry & Oat Scones with Clotted Cream

Sun, 9 August 2020

Wholemeal Raspberry & Oat Scones with Clotted Cream

Chef: Tara Walker, author of 'Good Food No Stress'.

Ingredients:

125g/4oz Coarse Wholemeal Flour 

125g/4oz Self Raising Flour

85g Oats

150ml/¼ pint milk (approx)

Pinch Salt

25g/1oz Caster Sugar

50g/1oz Butter

50g Raspberries, Fresh or Frozen

 

Method:

1. Sieve flour and salt into a bowl, stir in sugar and oats.
2. Rub in butter.
3. Add milk to make a soft dough.
4. Turn onto a floured board and gently knead to remove any cracks.
5. Roll out lightly to 1” in thickness. Press raspberries into dough gently, ensuring they are well distributed. Cut into scones with a cutter dipped in flour.
6. Place on a floured pre-heated baking sheet/tray, glaze if liked with beaten egg or milk.
7. Bake in a pre-heated oven 425°F/220°C/Gas 8 for 10 mins approx. 
8. Cool on a wire tray and serve with clotted cream.