Oatmeal Scones

Ingredients

• 400 g spelt whole‑grain flour
• 1 packet Weinstein baking powder
• 40 g whole‑grain sugar
• a pinch of salt
• 2 Eggs
• 100 g butter (room temperature)
• 250 g yogurt (3.5% fat)
• 120 g rolled oats
• 1 egg yolk

Instructions

1. 1.

   Mix the flour, baking powder, sugar and a pinch of salt.

2. 2.

   Add the eggs and butter in small portions, using the dough hooks of a hand mixer to form a crumbly dough.

3. 3.

   Add the yogurt and 100 g of oats, knead everything into a smooth dough.

4. 4.

   Roll the dough out on a floured surface to about 3 cm thickness (preferably a bit thick), cut round biscuits (about 7 cm diameter) and place them on a baking sheet lined with parchment paper.

5. 5.

   Separate the third egg. Whisk the yolk with 1 tablespoon of water (use the whites elsewhere). Brush the scones with this mixture, sprinkle with the remaining oats. Bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) on the middle rack for about 15 minutes until golden.

6. 6.

   Let the oatmeal scones cool on an oven rack for 20–30 minutes.