Oat and Almond Scones ... Lunchbox fillers
I make these scones most Sunday afternoon and freeze them to grab and go with lunchboxes each day. The addition of oats and almonds to the dry ingredients adds nutrition and slow energy release carbs and protein to keep active children and adults fuller longer. This is a super simple recipe and well worth a try. Ingredients
200g oats 100g ground almonds 200g self raising flour 1 1/2 teaspoons of baking powder 100g butter 1 egg Buttermilk - enough to bring to to a light dough 2 tablespoons of honey (Optional)
Optional - handful of seeds, raisins, sliced almonds
Preheat oven at 190 degree Celcius. Put all dry ingredients into a food processor and blitz for 10 seconds. Rub in butter so it resembles breadcrumbs. Add beaten egg (honey if you are including it) and enough buttermilk to bring to a light dough. Flour the counter and roll out dough to a good 1 inch thickness with a floured circular cutter. Place on a floured baking tray and wash each scone with a little buttermilk and sprinkle some sesame seeds on top. Bake for 12-15 minutes until golden on top.