A bit like bread, I absolutely love baking (and eating) scones. I can’t think of anything better to start the day off. I love plain scones with jam and clotted cream, but I don’t have clotted cream in the house everyday. Instead, and I know you may be screaming at your computer screens when I say this, I love chocolate spread on them. I know it’s not traditional! It’s so yummy though…
It’s funny, I can’t stand chocolate spread on toast, anything sweet on toast actually, but I love it on scones, which let’s face it aren’t usually that sweet. I must be a weirdo 🙂
Anyway onto the recipe, it was a very sticky dough, I added at least another 1/3 cup of flour and some extra sugar when they then tasted too flour-y! (I’ve added these changes to the recipe below) and I would have liked them to have a stronger raspberry taste, this could’ve been the luck of the drawer with the raspberries though. However, I couldn’t have added anymore raspberries, I was using fresh, because I would have ended up with a hideously wet mess on the worktop. I may try a bit less flour and freeze dried raspberries next time as I find the flavour is more intense when they are freeze dried.
You will need:
> Pastry brush
> 7cm cookie cutter
> Rolling pin
Makes about 20
> 2 cups self-raising flour + extra for dusting
> 1 1/3 cups oats
> 1/3 cup + 4tbsp caster sugar
> 2tsp baking powder
> 1 large egg
> 1/2 cup buttermilk
> 10tbsp butter or marg
> 1 cup raspberries
> Milk to glaze
> Preheat oven to 200 degrees C and line 2 baking sheets.
> Place the egg and buttermilk in a jug and mix briefly with a fork to combine.
> Place the oats, flour, sugar, baking powder and butter in a large bowl.
> Mix this until the butter is combined and it looks a bit like breadcrumbs.
> Add in the buttermilk and egg mixture and mix with a dough hook until well combined.
> Add in the raspberries and then mix until well combined. If you’d rather you can fold the raspberries in and keep them whole, sometimes I do this, but to be frank I was feeling a bit lazy and just blitzed them in the mixer.
> See a lovely pink mix! Flour the worktop and place the dough on the worktop.
> Knead very briefly and then roll out to about an inch thick.
> Cut out the rounds and place on a baking sheet.
> Once you’ve used all the dough, glaze the scones with milk.
> Bake for about 12 minutes, until lightly browned around the edges and firm to touch.
> Leave to cool completely before serving.
> Will keep in an airtight container for about 5 days.
> Here’s mine, complete with chocolate spread! Yum!!