Wholegrain Oat Scones

Super nutritious, slow energy releasing wholegrain scone recipe


400g whole grain flour
100g oats
1 1/2 heaped teaspoons of baking powder
100g butter
2 eggs (beaten)
2 heaped tablespoons of natural live yogurt
enough buttermilk (or regular milk) to make up to a dough
A handful of seeds to sprinkle on top 


Preheat oven to 190 degrees celsius. Put dry ingredients into a bowl and rub in butter until it resembles breadcrumbs. Add eggs (leave a very small bit of egg to use as a wash before putting into oven), yogurt and a little milk. Using your hands bind the wet and dry ingredients. Add more milk until it forms a dough. Lightly flour a chopping board and place ball of dough on top. Gently roll the dough to about an inch and a half height (they don't rise as much as a white scone so leave some height in dough!) and with a floured circular cutter, cut out 12-16 scones. Wash each scone with a little egg (or milk if you've no egg left) and sprinkle a few seeds on top (sesame, pumpkin or sunflower are great). Place on a baking tray covered in baking powder and bake in a well pre heated oven for 12-15 minutes until risen and golden brown on top. After scones have cooled you can transfer to an airtight container and keep in freezer (and don't forget to enjoy one warm..!).