This recipe makes a lovely nutty scone which is like a slightly risen and sweet version of Scottish oatcakes.
150 gm white flour
3 tsp baking powder
¼ tsp salt
150 gm rolled oats
150 ml milk or soy milk
3 tbsp golden syrup, maple syrup or treacle
Preheat the oven to 220 degrees C.
Sift the flour, baking powder and salt into a large bowl then add the rolled oats.
Stir the golden syrup and milk together until combined.
Add the liquid to the dry ingredients and stir until just mixed. You may have to add more flour or milk to get it to a consistency where you can gently press the dough out on the floured bench.
Form the dough into a rough circle 1.5 cm high then cut it into quarters.
Transfer to a floured oven tray and bake for about 8 minutes.