Oat and Spelt Scones
1¾ cups (260g) white spelt flour
1½ cups (135g) UNCLE TOBYS Traditional Oats, plus 2 tbsp extra
2 tsp baking powder
1 tsp fine sea salt flakes
60g cold butter, chopped finely
1 cup (250ml) buttermilk, plus 1 tbsp extra 1 tbsp honey
butter and jam, to serve
Preheat oven to 200°C fan-forced (see tips). Line an oven tray with baking paper.
Process flour, oats, baking powder and salt until fine. Add butter; process until fine crumbs form. Tip mixture into a large bowl. Add combined buttermilk and honey. Using a dinner knife, cut liquid through mixture until it starts to clump together. Turn out onto a floured surface. Knead gently for 45 seconds or until dough just comes together. (Don’t overwork the dough or it will be tough.)
With floured hands, shape dough on tray into a 16cm round. Mark the round into eight wedges using the back of a floured knife. Brush top with extra buttermilk; sprinkle with extra oats.
Bake scones for 20 minutes or until top is golden. Serve warm with butter and jam.
TIP: Using the fan function on the oven will give the scones an extra boost. Scones are best made on the day of serving.