🍳 Crunchy Oat Scones

Name: Crunchy Oat Scones
Total time: 30 min
Cuisine: German
Ingredients: 400 g spelt whole wheat flour; 1 packet cream of tartar baking powder; 40 g whole cane sugar; salt; 2 eggs; 100 g butter (room temperature); 250 g yogurt (3.5% fat); 120 g rolled oats; 1 egg yolk

252 kcal · 30 min

Cook this in the MyFoody app →

Ingredients

400 g spelt whole wheat flour
1 packet cream of tartar baking powder
40 g whole cane sugar
salt
2 eggs
100 g butter (room temperature)
250 g yogurt (3.5% fat)
120 g rolled oats
1 egg yolk

Instructions

1. Mix flour, baking powder, sugar, and a pinch of salt in a bowl.
2. Add the butter and the two eggs to the flour in small portions.
3. Process the ingredients with the dough hooks of the hand mixer until you have a crumbly dough.
4. Add the yogurt and 100 grams of the oat flakes.
5. Knead everything together into a smooth dough.
6. Roll out the dough on a floured work surface to a thickness of about 3 centimeters.
7. Cut out round cookies with a diameter of approx. 7 centimeters.
8. Place the scones on a baking sheet lined with baking paper.
9. Separate the third egg and whisk the egg yolk with one tablespoon of water.
10. Brush the scones with the egg yolk-water mixture.
11. Sprinkle the remaining oat flakes over the scones.
12. Bake the scones in the preheated oven at 200 degrees Celsius top/bottom heat (convection 180 degrees, gas level 3) on the middle rack for approx. 15 minutes until golden yellow.
13. Let the scones cool on a baking rack for 20 to 30 minutes.

Nutrition per serving

kcal: 252
Protein: 7 g · Fett/Fat: 11 g · Carbs: 31 g