Fruit and oat scones

  • 175g self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 50g butter or margarine
  • 50g caster sugar
  • 50g dried fruit
  • 125g rolled oats
  • 150 ml natural yoghurt
  • 1 egg, beaten

Preheat oven to 220 C (425 F, Gas Mark 7).  Lightly grease a baking sheet.

Sift the flour, baking powder and cinnamon into a bowl and rub in the butter until mixture resembles breadcrumbs.

Stir in sugar, dried fruit and rolled oats.

Beat the yoghurt and egg together, add to the bowl and form a soft dough.  Tip dough onto a floured surface and knead lightly.  Press dough out gently to form a 23 cm circle and cut into 12 wedges.

Place on the baking sheet and bake for 10-15 minutes until well risen and golden brown.


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