Mother’s Day Breakfast Scones

Name: Mother’s Day Breakfast Scones
Yield: 8-10 scones
Cuisine: Oats

Start Mother’s Day on a sweet note with these warm and fluffy breakfast scones!

Cooking Time 15 minutes

Skill Level Easy

Serves 8-10 scones

THE SCONES

350g self raising flour

100g Mornflake Creamy Superfast Oats (blitzed into an oat flour)

2 tsp baking powder

50g sugar

100g butter, cut into pieces

2 eggs

Splash of milk

TO SERVE

Clotted cream

Jam

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

Preheat the oven to 220°C (200°C fan/Gas 7) and lightly grease two baking trays.
In a large bowl, combine the flours, baking powder, and sugar. Add the butter and rub it into the dry ingredients using your fingertips until the mixture resembles fine crumbs.
Crack the eggs into a measuring jug and add milk until the total liquid measures 300 ml. Using a fork or a round-bladed knife, gradually mix the liquid into the flour mixture to form a soft, slightly sticky dough. You may not need to use all the liquid.
Transfer the dough to a lightly floured surface. Gently knead it a few times, incorporating the sultanas if using. Roll the dough out to a thickness of about 2 cm.
Using a 5 cm fluted cutter, stamp out as many rounds as possible and place them on the prepared baking trays. Lightly brush the tops with a little milk or any remaining egg mixture.
Bake for 12–15 minutes, until the scones have risen well and are light golden brown.
Remove from the oven and transfer the scones to a wire rack to cool slightly. They are best enjoyed fresh from the oven.
To serve, split the scones in half and spread with strawberry jam, finishing with a generous spoonful of clotted cream.

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12 x 500g pack

Other pack sizes are available