I first came across a porridge oat scone recipe on the back of a Scots Porridge box years ago. And the results were splendid. Mixing oats into the dough gives the scones an extra bite, something that I had been craving in my other non-oaty scones, but didn’t know how to achieve.
I have since discovering the secret to chewy-yet crumbly scones made various adaptations removing the sugar altogether and replacing it with delicious dates and tangy lemon zest.
I hope you like them as much as me.
175 g self raising flour
1 tsp baking powder
50g or 3-4 large Medjool Dates
zest of half a lemon
125g porridge oats
1 egg beaten
milk or egg to brush on top
Sift flour and baking powder in a large bowl, rub the butter with the flour to resemble breadcrumbs.
Stir in the oats, dates and lemon zest. Beat the egg together with the yoghurt and combine in the bowl.
Tip the dough onto a cold flowered surface and form into a flat circle, roughly 20 cm across.
Cut the dough into 8 wedges, place on a buttered backing tray and bake at 220 degrees for 15-17 min or until lightly golden.
Serve warm with butter, homemade blackcurrant jam and a big pot of tea.
The scones are baked in a hot oven, so they are finished very fast, so don’t let them burn!