These oat scones have a rich caramel flavour from the brown sugar and delicious caramel drizzle. They make a nice change from your regular jam and cream scones.
Ingredients
- 2 cups self-raising flour
- 100g butter, cubed
- 3/4 cup oats
- 1/3 cup brown sugar
- 1 tsp cinnamon
- Pinch salt
- 3/4 cup milk, plus extra for brushing
Method
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Step 1To make the caramel drizzle, combine ingredients in a small saucepan. Bring to the boil, then reduce heat and simmer for 3 minutes, stirring often. Set aside to cool.
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Step 2Preheat oven to 190C. Place flour in a large bowl. Add butter and rub in using your fingertips until mixture resembles breadcrumbs. Stir through oats, brown sugar, cinnamon and salt. Add milk and use a knife to mix until just combined, being careful not to overmix.
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Step 3Turn out onto a floured surface and bring the dough together lightly. Pat or roll into a 3cm round. Use a 6cm round cutter to cut out 12 round, re-rolling the excess dough until you have used it all. Place scones on an oven tray lined with baking paper so that they are close together but not quite touching. Brush the tops with extra milk.
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Step 4Bake for 15 minutes.
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Step 5Remove scones from oven and allow to cool slightly, then drizzle warm caramel over the scones.
Recipe Notes
- As with all scones, these ones are best enjoyed straight from the oven, but they will keep for a couple of days in an airtight container and can be rewarmed if required.
- By all means serve these with whipped cream.
- Any leftover caramel is delicious with ice-cream.
- Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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