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Recipe by Silvana Franco

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1. Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk - if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.
2. Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds - try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.
3. Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.

130 kcalories, protein 4g, carbohydrate 15g, fat 6 g, saturated fat 4g, fibre 1g, sugar 1g, salt 0.36 g

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Ingredients

• 200g self-raising flour , plus a little more for dusting
• 50g butter , at room temperature
• 25g porridge oats
• 75g grated cheddar , plus extra for topping (optional)
• 150ml milk

TO SERVE

• avocado , soft cheese, ham, cucumber, cress

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Difficulty and servings

Makes 12-15

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 200g self-raising flour , plus a little more for dusting
• 50g butter , at room temperature
• 25g porridge oats
• 75g grated cheddar , plus extra for topping (optional)
• 150ml milk

TO SERVE

• avocado , soft cheese, ham, cucumber, cress

130 kcalories, protein 4g, carbohydrate 15g, fat 6 g, saturated fat 4g, fibre 1g, sugar 1g, salt 0.36 g

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