This is a delicious breakfast recipe. The smell of cinnamon will fill your kitchen. And I think I just found the perfect apron for baking these scones. Sigh.
Honey Oat Breakfast Scones
300 g whole-wheat flour
50 g oats
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon cinnamon
225 g cold butter, diced
60 ml buttermilk
85 g runny honey
Preheat the oven to 200 degrees Celsius.
Combine whole-wheat flour, oats, baking powder, sugar, salt, cinnamon, and diced butter in a food processor and pulse several times until the ingredients are mixed together. Move the mixture to a large bowl.
Whisk the buttermilk, honey and eggs in a seperate bowl and pour over the flour mixture. Stir with a wooden spoon until combined.
Line a baking tray with baking paper and turn the mixture out onto the parchment paper. If you used a round bowl, it should probably come out as a nice circle which should not be thicker than 3 cm. Carve this circle in 8 pieces with a sharp knife.
Bake the scones in the preheated oven for about 25 minutes until golden. Serve warm for breakfast with butter and jam.
You can easily refrigerate the scones in a ziplock bag for several days. Just re-heat them in the oven for a few minutes when you're ready to eat them.