Blueberry Oatmeal Scones

蓝莓麦片司康

What do you do with the oatmeal pulp after making oatmilk? I use them to make delicious and fluffy oatmeal scones. 

Ingredients:

90g plain flour

60g oatmeal pulp

1 teaspoon baking powder

1/2 tablespoon sugar

1/8 teaspoon salt

25g unsalted butter (cold and just out from fridge, cut into small pieces)

20g cold milk 

10g dried blueberries

Method:

1. Sieve flour with baking powder into mixing bowl. Add sugar and salt and mix roughly with a fork.

2. Add cold butter and use your fingers to quickly but gently rub the butter into the flour until the mix looks like breadcrumbs.

3. Add oatmeal pulp and dried blueberries. Use fork to mix in.

4. Add milk and use fork to mix until dough just come together (ok to have small bits of flour).

5. Turn the dough to lightly floured tabletop and use hands to lightly press and level the dough to about 2 to 3cm thick Do not over mix.

6. Wrap the dough with cling wrap and chill in fridge for 30minutes.

7. Cut the scones to your favourite shape (round, square or triangle) or lightly shape with hands. If you use a cookie cutter, gather the trimmings together and lightly press/level again to cut more scones.

8. Arrange scones on a lightly greased tray and brush with olive oil (or milk). Bake at 190C for 20 mins or until golden brown. Transfer to wire rack to cool.

Good with a cup of cofee or tea. 😋