Raspberry Oat Scones

raspberry & oat scone.jpg


300 g self raising flour

100 g oats

100 g wholegrain flour

2 teaspoons of baking powder

100 g butter

2 eggs (beaten)

200 mls buttermilk (or regular milk)

150 g frozen raspberries

50 g sugar (optional)



Preheat oven to 190 degrees Celsius. Mix the dry ingredients. Rub in the butter until it resembles breadcrumbs. Add beaten eggs and milk and mix well. Stir in raspberries. Spoon onto a baking tray covered in baking paper. Makes approximately 16 scones.  Freeze very well!