Spiced Oats and Raspberry Scones

12.2.16


Typically when I'm scrolling through Pinterest in the evenings, I see so many delicious recipes that it can be so difficult to choose what to try and bake. Especially the sweet treats. I've had it on my mind to look for something that is Valentines Day inspired but also not so unhealthy that I'll be in a sugar coma for the weekend. I came across this recipe for spiced oats and raspberry scones and thought it was perfect. I love porridge oats, I adore spices and raspberries are probably my favourite berry or at least joint first with blueberries. I'm also not an expert baker by any means so when I find something to bake that is simple enough for me, it makes life a little easier.

The three key ingredients together taste so good. The right amount of sweetness and spice. I had it for breakfast and it's perfect, the oats kept me full all morning. The pink raspberries make it more appealing to eat and is a small piece of fruit that you wouldn't normally have. These scones are a lovely treat if you want to try something different for breakfast this Valentines weekend or any day. Everyone at home loved them and they're already all gone! I'm looking forward to making them again very soon.



Ingredients 

1 egg
1/2 a cup of buttermilk
1 3/4 cups of plain flour
1 1/4 cups of oats
1/4 cup of granulated sugar
1 tablespoon of backing powder
1/2 teaspoon of sea salt
1/4 teaspoon of nutmeg
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 a cup of cold butter
1/2 a cup of raspberries

Preheat the oven to 180 degrees celius and line a baking tray with parchment paper. In a bowl whisk the egg and the buttermilk together and put to one side. In a larger bowl mix the flour, oats, sugar, baking powder, baking soda, salt and spices together. Then grate the cold butter into the dry ingredients and mix together until it becomes pebbly. Add the buttermilk and egg mixture to the dry mix and stir until the dough comes together. Fold the raspberries in in gently. Flour your work surface and place the dough on top to form a circle. Then using either and ice cream scoop or biscuit cutter, cut out 12 pieces and place onto the baking tray. Bake for 20 to 25 minutes of until golden brown and firm. Leave to cool and enjoy either on their own or with some butter.

Post a Comment

latest instagrams

© The Night is Wild. Design by Fearne.