Cheesy Nutty Oatmeal Scones
A perfect afternoon treat!
- 350 g self-raising flour
- 2 tsp baking powder
- Pinch of salt
- Pinch cayenne pepper
- 60 g reduced-fat butter
- 60 g reduced-fat Cheddar cheese (grated)
- 30 g walnuts (finely chopped)
- 115 g Scottish porridge oats
- 3 medium eggs (beaten)
- 125 ml skimmed milk (plus 1 tbsp extra for brushing)
- Preheat the oven to 180°C, gas mark 4.
- Lightly oil a baking sheet.
- Sift the flour into a mixing bowl with the baking powder, salt and cayenne.
- Rub in the butter lightly with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the cheese, walnuts and oats, then make a well in centre and pour in the eggs and milk.
- Mix well until you have a soft dough that leaves the sides of the bowl clean.
- On a lightly floured surface, roll out the dough, 2.5 cm/1 inch thick, and cut out 12 rounds.
- Place them on the baking tray and brush the tops lightly with milk.
- Bake in the preheated oven for about 15 minutes until risen and golden brown.
- Cool on a wire rack and store in an airtight container.