|Yields 2 servings
- 2 ½ cups Self-raising flour
- ¼ cup Rolled oats
- 3 tbsp Caster sugar
- 125g Butter
- 6 tbsp Régilait Calcium Plus Non Fat milk powder
- 1 cup Water
- 1 Small egg
- Jam and whipped cream to serve
- Preheat oven to 200°C/220°C fan-forced. Line the baking tray with baking paper.
- Mix the milk powder into the water and set aside for use.
- In a large bowl, whisk together the flour, sugar and rolled oats. Add in the diced butter cubes, mix until the mixture becomes crumbly.
- Whisk Régilait milk with egg in a separate bowl, then pour over the flour mixture. Stir using a fork to make soft ragged dough. Gently knead until the dough comes together.
- Scatter some flour onto the work surface and dredge your hands with a little more flour. Tip the dough out and pat into 10- x 7-inch (25 x 18 cm) rectangle. Trim edges to straighten.
- Cut the dough into 6 squares; cut each diagonally in half. Place on lined baking tray. Lightly brush the tops with Régilait milk before baking.
- Bake in 200°C oven for 10 minutes until risen. Lower the temperature to 180°C and bake for another 6 to 8 minutes or until the scones turns golden brown. Transfer to rack; let cool. Serve with jam and cream.
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