Skip to main content
recipe

Oat and Spelt Scones

Oat and Spelt Scones

min prep 35 min
serves 8 Scones

INGREDIENTS

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

METHOD

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.

What type of Uncle Tobys person are you?

Search our range