An easy make-ahead breakfast or teatime nibble
INGREDIENTS
½ cup (125ml) oats
1½ cups (375ml) cake flour
2 tsp (10ml) baking powderPinch of salt
¼ cup (60ml) castor sugar
¼ cup (60ml) butter, cubed and cold
1 egg, whisked
½ cup (125ml) low-fat plain yoghurt
1 tsp (5ml) vanilla essence
1 cup (250ml) strawberries, hulled and halved
Whipped cream, for serving
Jam of choice, for serving
METHOD
Blitz oats lightly to a fine-breadcrumb consistency.
Place oats, flour, baking powder, salt and sugar in a large bowl.
Add butter to dry ingredients and rub in using your hands until mixture resembles breadcrumbs.
Combine egg, yoghurt and vanilla in a bowl.
Pour wet ingredients into flour mixture and, using a palette knife, combine ingredients in a cutting motion until a dough forms.
Gently fold in strawberries.
Preheat oven to 170°C.
Roll the dough out on a floured surface to a thickness of about 10cm.
Using a round cutter, cut out scones from dough, making sure not to waste any dough.
Bake on a greased and lined baking tray for about 20-30 minutes, or until a skewer inserted comes out clean.
Serve scones with whipped cream and your favourite jam.
