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Sift the flour, salt, bicarbonate of soda and cream of tartar onto a bowl and stir in the oatmeal. Add the margarine cut into small pieces, rub it into the flour and when it is evenly distributed stir in sufficient milk to make a soft but not sticky dough.
Turn the dough onto a floured surface and knead it lightly until smooth, then either roll the dough out and cut it into rounds using a 2 1/2in fluted cutter or shape into a 8in circle and cut it into eight wedges.
Bake the rounds at 220°C, gas mark 7, 425°F for 10 minutes, or cook the wedges on a heated gridle also for about 10 minutes, but turning them halfway through the cooking time so they are golden brown on both sides. Serve oatmeal scones with butter.
6oz plain flour 175g
2oz medium oatmeal 50g
a pinch of salt
1tsp (level) bicarbonate of soda
2tsp cream of tartar
2oz margarine 50g
1/2cup milk 1/4pt/140ml
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