OAT SCONE WHEELS

Oats add bulk to these wholewheat scones. MAKES 2 WHEELS (8 wedges each) Preparation: 15 min Baking: 15 min 500ml (2c) rolled oats 375ml (1½c) stoneground brown bread flour (or half wholewheat flour) 45ml (3T) brown sugar 15-20ml (3-4t) baking powder 2,5ml (½t) salt 125ml (½c) currants 1 egg, whisked 125ml (½c) butter,

melted 80m l c) milk Preheat the oven to 220°C. Line a large baking sheet with baking paper. 1 Mix the dry ingredients and currants. Make a well in the middle. 2 Whisk the egg, melted butter and milk together and pour into the well. 3 Mix lightly with a knife until just incorporated (don’t overmix). 4 Lightly shape into 2 large rounds about 2cm thick. 5 Transfer to the baking sheet. Using the knife, lightly mark each round into eight wedges. 6 Bake for about 15 minutes until done – a skewer inserted into the middle should come out clean. 7 Serve hot with olive oil and cold meats such as coppa, or with honey and butter.