Wholemeal And Oat Blueberry Scones

It’s no secret that I love oats and oat flour has been a bit of a revelation for me. I have used it to make bread, cookies and cakes and reveled in the fact that it’s a little bit better for you than the white flour alternative. It’s simple to make, just whizz up some porridge oats in a blender or food processor and that’s it.   Store it in an airtight container until you’re ready to use it. When you use oat flour in baking it adds a satisfying, nutty dimension which I adore. I recently used it to whip up some  scones which I had for breakfast a few mornings smothered in butter and my mother’s blackberry jam.   They were gorgeous if I do say so myself.  They made for a tasty change from my usual morning meal but they would be fab with afternoon tea as well.  They’re a great way of using up those blueberries lurking about that are a little bit withered and not terribly enticing (but you don’t want to throw out!).

This recipe will give you 5-6 medium sized scones.

175g wholemeal flour

175g oat flour

1 level teaspoon bread soda

pinch salt

1 tablespoon brown sugar

50g butter, cold and cut into cubes

125 g blueberries

200mls buttermilk

1 egg, lightly beaten for glazing

1. Preheat your oven to 180 degrees celsius.  Combine all the dry ingredients in a bowl.

2. Rub in the butter until it resembles fine breadcrumbs.

3.  Add the blueberries and give a little stir through.

4.  Make a well in the centre and add the buttermilk.  Stir.

5.  Do not over mix the dough.  It will be quite wet and sticky so coat your hands in some flour before patting it into a 2 inch thick slab on a surface dusted with flour.

6.  Lightly dust a baking tray with some oat flour and place in the oven for a couple of minutes.

7.  Cut the dough into round shapes using a cutter dusted with flour or into triangles with a very sharp knife.

8.  Place on the warm baking tray and brush with the beaten egg.  Bake in the oven for 15-20 minutes or until well risen and golden.  Allow to cool a little before placing on a wire rack.  Serve with butter and jam and if you’re having a decadent afternoon tea, top with some whipped cream.

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