Hetty sure knows how to make scones. Today is my turn to make scones. I was inspired by this article on Refinery29 about healthy breakfast options. I used half of Hettys basic recipe and added a cup of oats. That’s it. And delicious, too. I put my rhubarb jelly on the scones: simply divine!
Oat scones makes 10 scones
150ml oat milk
1 pinch of salt
220g einkorn flour
1 teaspoon baking powder
1 cup oats
Mix the ingredients and proceed as explained on R29. On a parchment paper flatten the dough, put on another piece of parchment paper and roll out the dough in between both sheets. Carefully lift the upper paper and using a spatula cut the dough into wedges. I made ten scone wedges out of this recipe. Bake at 220°C (450F) for 12 to 15 minutes.
Enjoy your scones and enjoy spring! Happy monday!