Beth O’Brien’s oat breakfast scones

Makes: 12
Course: Snack
  • 150g oats
  • 50g oat bran
  • 200g plain flour
  • 50g finely milled wholemeal flour
  • 50g light brown sugar
  • 2 heaped tsp baking powder
  • 1 pinch baking soda
  • 1 tsp salt
  • 170g butter, cold and cubed
  • 1 tbsp honey
  • 1 large egg
  • 160g buttermilk

For my breakfast scone, I included oats and wholemeal flour for a more wholesome, nourishing scone that should see you through until lunchtime. You can freeze these scones at two stages. Once you’ve rolled out and cut them, you can freeze them on a tray and then pop them into a bag and bake them from frozen as below. They’re also good toasted from frozen, if you bake them as below, and slice and freeze them while fresh.

1. Preheat the oven to 200 degrees and line a baking sheet with baking parchment. Place the dry ingredients (oats, oat bran, flours, sugar, raising agents and salt) into a large bowl and whisk to combine. Add the butter and use your fingertips to rub the butter in until it resembles coarse breadcrumbs.

2. Whisk together the egg, buttermilk and honey, and add most of this to the bowl. Use one hand to bring the mixture together into a soft dough – be careful not to overmix. If necessary, add the rest of the wet ingredients or a tablespoon of flour to bring the dough together.

3. Tip out on to a generously floured surface, handling as little as possible, and roll out to approximately 5cm thick. Use a circular cutter to cut out as many scones as possible, then re-roll the scraps and cut again.

4. Use the remaining egg mixture to brush the tops of the scones (or just a little milk if you have used it all), and sprinkle each scone with more oats. Bake for 10-15 minutes, until golden brown on top and underneath.