I have a thing for all British. My favorite city is definitely London. But I really want to visit Guernsey again also. And as a child you could regularly see me watching All Creatures Great and Small on TV. Today I rather watch reports and documentaries about the British. And these I often also watch with the man of my choice. Because this general liking for all British I share with him.
And almost as long as I know him he raved about scones with clotted cream. By coincidence I have recently stumbled upon a recipe for rolled oats scones at kuechengoetter.de. As I did not have all the ingredients of the original recipe in the house, I made some modifications (no goji berries, honey instead of maple syrup and treacle). Nevertheless the scones tasted very good right away, although they were not that airy like the original British scones. Instead of this they remind more of a wholefood scones version. But we found them so delicious that we already had them again and therefore the recipe deserves also a place on the blog.
- 4 tbsp honey
- 150 g soft rolled oats
- 200 g spelled flour (Type 630)
- 2 tsp baking powder
- 1/4 teaspoon salt
- 2 eggs
- 75 ml sunflower oil
- Roast the rolled oats with 2 tbsp honey in a pan over medium heat until golden brown and allow to cool.
- For the dough mix the flour with baking powder, salt and the rolled oats and make a well in the middle. Mix the eggs and the remaining honey with the oil, pour it into the well and knead well. Put the dough in plastic wrap and cool for 10 minutes.
- Preheat the oven to 180 ° C (convection). Roll out the dough about 1,5 cm thick, cut out 15 circles with a round cookie cutter or a glass (about 5 cm in diameter) and place them on a baking sheet which is lined with baking paper or floured. Bake the scones in the preheated oven for 12-15 minutes. Let the finished scones cool a little and serve them lukewarm.