Strawberry, oat and yoghurt scones
Ingredients
- ½ cup (125ml) oats
- 1½ cups (375ml) cake flour
- 2 tsp (10ml) baking powder
- Pinch of salt
- ¼ cup (60ml) castor sugar
- ¼ cup (60ml) butter, cubed and cold
- 1 egg, whisked
- ½ cup (125ml) low-fat plain yoghurt
- 1 tsp (5ml) vanilla essence
- 1 cup (250ml) strawberries, hulled and halved
- Whipped cream, for serving
- Jam of choice, for serving
Method
- Blitz oats lightly to a fine-breadcrumb consistency.
- Place oats, flour, baking powder, salt and sugar in a large bowl.
- Add butter to dry ingredients and rub in using your hands until mixture resembles breadcrumbs.
- Combine egg, yoghurt and vanilla in a bowl.
- Pour wet ingredients into flour mixture and, using a palette knife, combine ingredients in a cutting motion until a dough forms.
- Gently fold in strawberries.
- Preheat oven to 170°C.
- Roll the dough out on a floured surface to a thickness of about 10cm.
- Using a round cutter, cut out scones from dough, making sure not to waste any dough.
- Bake on a greased and lined baking tray for about 20-30 minutes, or until a skewer inserted comes out clean.
- Serve scones with whipped cream and your favourite jam.
