Maple syrup & oat scones

Ingredients for 8 scones

113g chilled butter, cut into cubes

250g plain flour

2 tsp baking powder

16g brown sugar

1/4 tsp salt

2 tablespoons of milk

1 large egg beaten

60g maple syrup

Sprinkle of oats

Extra maple syrup for drizzling

Method:

Preheat the oven to 200 degrees C and lightly grease a baking tray and add baking paper.

Put the flour, baking powder, sugar, and salt into a large mixing bowl and whisk.

Add the cubes of butter, rub in lightly and quickly with your fingertips to avoid the mixture getting too warm. It should resemble fine breadcrumbs.

Crack the egg into a jug, add the milk and maple syrup and stir.

Pour the wet into the dry and mix together with a round bladed knife to make a soft and not too sticky dough.

Turn the dough out onto a lightly floured surface and knead lightly.

Roll and pat out the dough to form an 8-inch circle about 2cm deep.

Cut the circle into 8 wedges but do not separate.

Add a drizzle of maple syrup and sprinkle your oats on top. Just enough to cover each wedge

Bake for 20 minutes or until risen and golden.

Serve warm with lashings of butter and another drizzle of maple syrup.

Eat and enjoy.

with love

x

Nutty syrupy scones served best with butter and a cup of coffee

Don’t over handle the scones before baking as they become tough, once cooled you can store the scones in the freezer and just reheat in the oven when desired.