A delightful simple scone recipe, perfect for a spot of afternoon tea served with some cream cheese and passionfruit

Serves 7

•  1/2 cup of oat milk – moma-whole-oat-drink-chilled has been used in this recipe
•  60g of butter or vegan spread
•  1 tsp baking powder
•  1 tbs plain yoghurt
•  1 cup self raising flour
 • 1/3rd cup of buckwheat or wholemeal flour
• Cream cheese and passionfruit pulp to serve

1 Pre heat oven 180 degrees Celsius, gas mark 4. Line a baking tray with greaseproof paper.
In a large bowl add the flours and baking powder and combine. Add the butter and rub into the flour with your finger tips until crumble mixture forms.
Make a well in the centre of the flour mixture and gradually add the milk and yoghurt and combine the mixture until soft dough forms. Careful not to over handle the dough.
4 Lightly flour a surface and roll out the dough to about 2 cm thick. Cut out the dough using medium sized round cutters and place on a baking tray.
Brush the scones with milk and bake them for about 12 minutes-should be golden and risen. I switched off the oven and left the scones in for another 5 minutes.
7 Serve scones with a spread of cream cheese and passion fruit pulp or the traditional way jam and cream – tastes great the next day when heated under the grill.

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This recipe was created in exchange for a gifted product  moma-whole-oat-drink-chilled

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