Oatmeal Scones ATK

• 130 g rolled oats

Preheat oven to 190C. Spread oats on baking sheet and toast until lightly browned, 7-9 minutes. Set aside to cool.

Reserve 2 tbsp of cooled oats for later.

• 1/4 cup milk
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1 large egg

Adjust oven to 230C and line baking sheet for scones.

Whisk together wet ingredients in a jug, and set aside 1 tbsp for glazing later. Move jug to the fridge to chill.

• 210 g plain flour
• 65 g sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• 142 g butter, chilled and cut into small pieces.

In a bowl, rub butter into dry ingredients until it resembles coarse sand. Add the oats.

Mix in the milk mixture until large clumps form until cohesive.

Dust counter with half of the reserved oats. Turn dough onto counter and top with remaining oats.

Shape dough into a 7 inch circle, about 1 inch think. Cut into 8 wedges and set on baking sheet.

Brush top of scones with reserved milk mixture and sprinkle with some sugar. Bake until golden brown, 12-14 minutes.

Cool on wire rack for 30 minutes and serve.