Top Rated Cakes, biscuits, sweetsView Recipe

View: Ingredients|Nutrition|Facts|Comments

portions in

Oatmeal scones

These wholesome scones can be served hot or cold and are delicious when topped with butter and preserves.

What you need

175 g self-raising flour
2 tsp baking powder
1 pinch salt
40 g margarine
50 g porridge oats
50 g soft light brown sugar
150 ml milk or sufficient to bind
4 tsp milk to glaze

Method

  1. Preheat oven to 200°C. Lightly grease a baking tray.

  2. Sift the flour and baking powder with the salt. Rub in the margarine until thoroughly mixed in. Add the oats and the sugar.

  3. Gradually add enough milk to make a soft rolling consistency. Roll out the dough on a lightly floured surface until about 2 cm in thickness. Cut into rounds.

  4. Place on the baking sheet. Brush the tops with milk and cook for 12-15 min, or until the sides of the scones are firm to the touch. Move to a wire cooling tray. Leave to cool.

  • Vegetarian
  • My CookbooksAdd Recipe
    My ListAdd Recipe
  • Preparation10 minutes
    Cook12 minutes
    Total22 minutes
  • Energy172 kcal/serving
    Fat8.06 g/serving
    Carbohydrates220.55 g/serving
    Glycaemic Index63
    Glycaemic Load17.58
  • Oatmeal scones

Serving suggestion

Cook's tip

If you don't have any self-raising flour, then add 1/2 teaspooon baking powder to plain flour.

Guideline Daily Amounts
Per portion Per 100g Men Women
Energy (kj) 722 1154 10475 8350
Energy (kcal) 172 275 2500 2000
Protein (g) 4.04 6.46
Carbohydrate (g) 27.8 44.5 345 275
Fat (g) 5.04 8.06 95 70
Fat (saturated) (g) 1.06 1.70
Fibre (g) 1.27 2.04
Sodium (mg) 467 747
Salt (equivalent) (g) 1.17 1.87 7 5
Per Portion Per 100g RDA
Vitamin A (µg) 153 245 800
Vitamin B-12 (µg) 0.09 0.14 1
Vitamin B-6 (mg) 0.19 0.30 2
Vitamin C (mg) 0.25 0.40 60
Vitamin D (µg) 0.00 0.00 266
Vitamin E (mg) 0.49 0.78 10
Zinc (mg) 0.43 0.69 15
Calcium (mg) 232 372 800
Folate (mcg) 52.9 84.5 200
Iron (mg) 2.68 4.28 14
Magnesium (mg) 19.0 30.3 300
Niacin (mg) 2.51 4.02 18
Pantothenic acid (mg) 0.26 0.41 6
Riboflavin (mg) 0.20 0.32 1.6
Phosphorous (mg) 300 480 800
Thiamin (mg) 0.27 0.44 1.4

This recipe is:

  • Demi-vegDemi-veg
  • VegetarianVegetarian
  • Citrus freeCitrus free
  • Corn freeCorn-free
  • Egg freeEgg free
  • Peanut freePeanut free
  • Shellfish freeShellfish free
  • Yeast freeYeast free

What the text colours mean:

  • Low in fat
  • High in fibre
  • Rich source
  • Known source

This recipe is estimated to provide the nutritional content shown alongside.

The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable

IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.

Highlights
Diet
Demi-vegDemi-veg
VegetarianVegetarian
Allergy and intolerance profile
Citrus freeCitrus free
Corn freeCorn-free
Egg freeEgg free
Peanut freePeanut free
Shellfish freeShellfish free
Yeast freeYeast free
Suitable for cooking in
Occasion
Convenience
Meal type
Breakfast
Cakes, biscuits, sweets
Cakes, biscuits, sweets.small cakes
Main ingredient
Cuisine style
British traditional
Cheffy specials
Classic recipe
Recommended by suna jones on 28 Apr 2007 with rating 5.0
A good way of using up oats. Very easy to cook. Healthy too!
  • Comments: 1
  • Rating: 5.0
  • Your rating: Unrated
  • Cooks who like this recipe: 1

You must be logged in to leave comments.

Show all comments