You are going to love these delicious cheese and oat scones. Not only are they very comfortable sitting down next to a hot bowl of soup, but they are equally as comfortable next to a plate of salad, or being slathered with butter and jam!
The oats give them a slightly nutty flavour . . . and oats are so very good for your heart. Do be sure to use the old fashioned oats, and not the instant.
Confession . . . I use a low fat cheddar for these and slightly less than the recipe calls for and I don't miss either the full fat cheese or the whole amount. I use a finer holed grated for it, which means that the cheddar goes a longer way, and because low fat chedar has a somewhat harder texture, its really very easy to grate it finer and have it disperse easily through the flour and oat mix.
Another confession . . . I don't use full fat milk, in fact . . . the other day I used unsweetened almond milk, and they turned out beautiful as you can see.
And look at how high they rose. Fabulous. Delicious. Low in fat, high in fibre and flavour. These are just plain good. I would almost guarantee that they just might become a new family favourite.
*Tasty Oat and Cheddar Scones*
These beautiful scones have a lovely texture and almost nutty flavour which comes from the oats. If you put cheese in anything I am right there. (it's my only weakness, well next to chocolate that is) These scones are the perfect accompaniment to a hot bowl of soup and quite tasty on their own just split in half and spread with butter. They also make great picnic sandwiches, split open and spread with soft cheese and filled with ham. They are just plain good no matter how you take them.
200g self raising flour ( 1 1/2 cups less 1 TBS)
pinch of salt
50g softened butter (scant 1/4 cup)
25g porrige oats, not the instant kind (1/3 cup)
75g grated strong cheddar cheese (2/3 cup)
150 ml whole milk (scant 2/3 cup)
Preheat the oven to 220*C/425*F/gas mark 7.
Measure the flour into a large bowl along with the salt. Add the butter and rub it into the flour using the tips of your fingertips. Rub until it resembles fine breadcrumbs. Stir in the oats and the cheese.
Tip in the milk and stir together to form a soft dough. If your mixture is a bit dry, feel free to add a bit more milk. You want a soft dough, but not sticky. Turn out onto a lightly floured surface and pat the dough out to about 1/2 inch in thickness.
Using a sharp 2 1/2 inch round cutter stamp out rounds. Try hard not to twist the cutter as you are lifting it up. Twisting the cutter makes for a very lopsided scone! Stamp straight down and then up with quick and sharp taps. Place on a baking tray.
Re-roll all the trimmings and stamp out more rounds until the dough is all used up.
You can dust them with a bit more flour or brush them with some milk and sprinkle some cheese on top before baking if you wish. Bake for 12 to 15 minutes until well risen and golden brown on the outsides. Remove from the oven and to a wire rack to cool somewhat before eating.
These are wonderful when eaten warm from the oven, but then again, they are also quite wonderful split and toasted later on, or even cold and filled. Enjoy!
These are also a great addition to a Ploughman's lunch served with some pickle, salad, sliced ham and some extra cheese. I fancy cheddar with pickled onion with these. It's very tasty!