Raspberry Oat Scones
INGREDIENTS
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)
METHOD
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!