Mornflake Superfast Oats are a source of wholegrain and protein.
We carefully cut the oats into three before gently rolling them. The smaller oat flakes absorb the water or milk quicker, making them cook superfast, perfect for smooth and creamy porridge oats.
190g self-raising flour
60g Mornflake Creamy Superfast oats, plus small handful for the tops
50g butter, chilled & cubed
50g caster sugar
1 large egg
¼ tsp salt
½ tsp baking powder
You’ll also need a 4cm diameter cutter.
Preheat the oven to 210°C. Line a baking tray with baking paper.
Add the oats to a blender cup and blend until they form a flour.
Sift the flour, oat flour, sugar, salt and baking power into a large mixing bowl and add the cubed butter. Rub the flour and butter together with your fingers until it looks like fine breadcrumbs. Then add the sultanas and stir.
Beat the egg with the milk and pour it into the breadcrumb mixture. Stir in gently with a spoon and gradually bring everything together to form a soft dough. The mixture will be quite wet.
Tip the dough onto a floured surface and lightly knead it for a couple of minutes until it comes together. Gently roll or press out the dough until it is about 3cm thick. Using a 4cm scone cutter stamp out the rounds. Gather the remaining dough and repeat the process until all the dough is used up.
Place the scones, evenly spaced, onto the baking tray and brush the tops with a little milk and a sprinkling of oats.
Bake in the oven for 8-10 minutes until risen and golden brown.
Transfer to a wire rack and leave to cool slightly.
Best eaten when still slightly warm with Mrs Darlington’s Award Winning Extra Jam Raspberry Jam.
Store any remaining scones in an airtight container and eat within 2-3 days.