Raspberry & Oat Scones


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 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.