- 750g self-raising flour
- 185g baking margarine
- 240g caster sugar
- 175g oats
- 350ml oat drink
- 1tsp ground cinnamon
- 250g fresh blueberries
- 50g white chocolate drops
If you don't have a mixer, you can make these scones with a standard mixing bowl and spoon.
Pre-heat the oven to 180°C (160°C fan/gas mark 4) and line a baking tray with parchment paper.
Put the flour and margarine into the bowl of your mixer. Attach the paddle beater and mix on a low speed for 3–4 minutes, or until the mixture resembles fine breadcrumbs.
Add the sugar, 150g oats and ground cinnamon. Mix gently to combine.
Remove the paddle beater and replace with the dough hook. Add the blueberries and mix everything together until evenly distributed.
Add ¾ of the oat drink into your mix. Combine everything together until you form a shaggy dough – everything should be combined but the dough should still be a little lumpy. If the dough is looking a little dry, add in the remaining oat drink.
Tip your dough onto a lightly floured work surface and gently work the dough with your hands until everything comes together.
Roll out the dough so it's roughly 4cm thick. Use a 7cm straight-edged round cutter to cut out 12 scones. You'll need to roll out the dough again and cut out the scones a few times to use up all the dough.
Place the scones onto your lined baking tray. Brush the top of each scone with a little oat drink and sprinkle the remaining 25g oats over the top.
Place in the oven and bake them for 15–20 minutes until risen and lightly coloured. The scones should feel light when you pick them up.
To finish, melt the white chocolate in short bursts in the microwave or slowly in a bowl over a pan of hot water. When the scones are still warm from the oven, drizzle the white chocolate over the top of the scones.
For a fruity twist on the traditional scone, try these vegan raspberry and ginger scones. With a delicious blend of sweet raspberries and spicy ginger, they’re ideal for breakfast, brunch or afternoon tea.
These refreshing mousse pots, combining tangy lemon curd mousse with a sweet blueberry compote, make for a light but indulgent fruity dessert.
Treat yourself to these tasty flapjacks, with whole oats and syrup making an energy-boosting snack or afternoon treat.