Apple & Oat Scones

serves 8

Ingredients
1  3/4 cups self-raising flour
1/2 cup quick oats
1 teaspoon bicarb
1/2 teaspoon ground cinnamon
60g butter, chopped
2 tablespoon sugar
1 red apple, coarsely grated
1/2 cup buttermilk (*see tip below)

1. Preheat oven to 220°c. Line a tray with baking paper.
2. Combine flour, oats, bicarb & cinnamon in a bowl. Rub butter into flour mixture with
fingertips until mixture forms fine crumbs. Stir in sugar & apple.

3.  Make a well in centre and pour in most of buttermilk mixture, reserving a little. Mix gently with a round-bladed knife until it forms a soft, moist dough (avoid overworking or dough will toughen). Use reserved buttermilk to moisten, if necessary.

3. Transfer dough to a lightly floured surface. Knead 3-4 times to smooth. Pat gently with hands until 2cm thick. Cut out scones with a floured 7cm-fluted cutter, pushing down quickly and firmly (don’t twist). Transfer to tray and brush tops with extra buttermilk. Bake for 15 minutes until risen and golden. Cool on a rack (cover loosely with a tea towel for soft scones or uncovered for firmer tops). Serve warm.

TIP:
You can make a substitute for purchased buttermilk by adding 1/2 tablespoon lemon juice to 1/2 cup full-cream milk. let sit for 5 minutes to sour slight