These oatmeal scones can make a quick snack when you’re on-the-go, or a hearty breakfast for the morning. There’s no denying how healthy it is with its mix of cranberry, oatmeal, cinnamon, and more.
- 1 cup (160g) wholemeal self-raising flour
- 1 cup (150g) self-raising flour
- ½ cup (70g) fine oatmeal
- 1 tsp ground cinnamon
- ½ tsp lemon rind, finely grated
- 30 g butter
- ¾ cup (105 g) dried cranberries
- 1 cup (250m l) milk
- 2 tbsps honey
- 1 tbsp milk, extra
- 1 tbsp oatmeal, extra
Preheat oven to 220 C (200 C fan forced). Grease and flour deep 19 cm (7¾-inch) square cake pan.
Combine flours, oatmeal, cinnamon and rind in large bowl, rub in butter. Stir in cranberries, milk and honey.
Knead dough on floured surface until smooth. Press dough to a 2c m (¾-inch) thickness. Cut twelve 5.5cm (2¼-inch) rounds from dough, place in pan. Brush with extra milk then sprinkle with extra oatmeal. Bake about 25 mins.
Serve scones warm with ricotta cheese and honey if you like.
This recipe is egg- and nut-free.