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Soft, golden oat scones served cream tea-style with a dollop of thick Greek yoghurt "cream" and juicy strawberries. They're made with just a handful of store-cupboard ingredients. The oats and yoghurt give you fibre and protein to keep you full, so it's a teatime treat that also meets the snack targets.
Scones
To serve
A blender, only if you're making your own oat flour.
1.
Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
2.
Mix the oat flour and baking powder in a bowl.
3.
Stir in the yoghurt, maple syrup and vanilla to make a soft dough. If it's too dry, add up to 2 tbsp water.
4.
Tip onto the tray and pat into a round about 2.5cm thick, using lightly floured hands. Cut into 8 wedges and separate them slightly.
5.
Bake until risen and golden (15–18 minutes). Cool for 10 minutes.
6.
Serve each scone with 50g yoghurt and 60g strawberries.
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Storage information
Keep the scones in an airtight container in the fridge for up to 3 days, as they contain yoghurt. Freeze them for up to 3 months and defrost at room temperature. Warm them briefly in the oven before serving if you like.
Tip
Baking with little ones: Children can mix the dough and cut out the wedges. Use a small cutter for mini scones, and reduce the baking time to 12–14 minutes. Flavour ideas: Add the zest of 1 lemon or ½ tsp ground cinnamon to the dough.
Cost-saving tips
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