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Cornish Oatmeal Scones
Cornish Oatmeal Scones is a traditional English recipe (from Cornwall) for a classic tea-time scone made from a blend of plain flour and oatmeal leavened with baking soda. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Oatmeal Scones.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
10–12
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesBritish RecipesEnglish RecipesCornish Recipes
Scones are easy to make, very tasty when fresh and provide an excellent stand-by. It's hardly surprising that they are popular in many British communities. These are an interesting Cornish oatmeal variant that can be served as part of a cream tea, filled with jam and clotted cream.
Ingredients:
150g (6 oz) plain flour
1/2 tsp bicarbonate of soda
1/2 tsp
cream of tartar
generous pinch of salt
50g (2 oz) butter
50g (2 oz) medium oatmeal
sour milk, to bind
Method:
If you do not have any soured milk, simply mix 1 tbsp lemon juice or vinegar with 150ml whole milk. Set it aside to curdle then whisk until smooth.
Sift together the flour, bicarbonate of soda, cream of tartar and salt into a bowl. Dice the butter, add to the bowl and rub into the flour mix with your fingertips.
Form a well in the centre and gradually add in the soured milk until you have a soft and spongy dough which completely comes away from the sides of the bowl, but which is not sticky.
Turn onto a floured work surface and roll out to about 2.5cm (1 in) thick. Cut into rounds with a sharp cutter then transfer onto a floured baking tray. Place in an oven pre-heated to 200°C (400°F) and bake for about 8 minutes, or until the scones are nicely risen and golden brown on top.
Serve warm, split in half and filled with jam and clotted cream.
