Sunday, 3 July 2011

Orangey Oat Scones

This is not the recipe I have been going on about for ages now (no, that one is still not quite there) but I made these today instead and they were absolutely lovely with some butter and jam.
If you don't have oat flour, do what I did and take some porridge oats and whizz them in your food processor until you are left with something that resembles breadcrumbs.

Orangey Oat Scones (makes 6)
150g Oat Flour
125g Plain Flour
50g Butter, cold
1 tsp Bicarb
2 tsp Cream of Tartar
50g Sugar
A pinch of Salt
50g Yoghurt
100ml Orange Juice

Preheat your oven to 220˚C.
Mix the flour, sugar, salt, bicarb and cream of tartar. Then cut the butter into cubes the size of hazelnuts and rub the cubes into the flour mixture until the mix resembles breadcrumbs.
Then add the yoghurt and the orange juice and mix it in using a spoon or a knife (try to do this as quickly as you can),  transfer everything onto a floured surface and pat the dough until it's about 2 - 2.5 cm thick. Cut into rounds using a 6cm round cookie cutter, transfer onto a lined baking sheet and brush with some milk if you feel like it.
Bake the scones for 10-12 minutes, then allow them to cool on a wire-rack.
Enjoy your scones with some butter or clotted cream and jam and some tea while you sit back and relax with your friends :)
Oh, and once I get the oatmeal scones to cooperate I'll share that recipe with you as well :)

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