- 450 g oat groats (you can also use the same amount of ready-ground oats), plus 4 T for topping
- 1/4 t salt
- 85 g sugar
- 100 g butter, cubed
- 1 t vanilla extract
- 315 ml buttermilk
- 6 T strawberry jam, for serving
- For the vanilla cream:
- 250 ml cream
- 1 T icing sugar
- 1 T vanilla extract
Preheat the oven to 220°C.
Using an oat mill, grind the oat groats on a coarse setting, gradually making the setting finer, until the oats have been ground to the same consistency as cake flour.
Combine the ground oat flour, salt and sugar in a mixing bowl.
Rub in the butter until the mixture resembles breadcrumbs.
Mix the vanilla and buttermilk, then add to the flour mixture. Mix using a wooden spoon until a dough forms, taking care not to overwork the mixture.
Place the dough on a clean, floured surface and gently roll out to a thickness of 3 to 4 cm. Using a cookie cutter, cut out rounds and place on a greased baking tray. Scatter 4 T rolled oats over the scones and bake for 15 to 20 minutes, or until the scones have risen and are cooked through and golden. Serve with the strawberry jam and vanilla cream.
To make the vanilla cream, place the cream, icing sugar and vanilla extract in a mixing bowl and whip until soft peaks form using a whisk or handheld mixer.
Cook’s note: “Groats” refers to the hulled grains of various cereals, such as oats, wheat, barley and rye. Commercially milled flours have the germ of the grain removed to extend their shelf life. By milling your own grains you use the germ and bran and retain the nutritious oils, vitamins and fibre. You'll find oat groats at health shops.