85g oats
140g wholemeal flour
100g plain flour
70g ground almonds *
1 tab baking powder
1 tspn cinnamon
1 tspn cardamom
100g unsalted butter, cut into cubes
65g milk (low fat)
140g yoghurt (low fat, i just used the yoghurt i had left, so if you have more or less in a tub just adjust the milk accordingly, you could also use flavoured) **
25g maple syrup ***
50g cranberries
for the glaze:
1-2 tspns each of maple syrup and milk
place oats in tmx, closed lid position and pulse using the turbo button x3
add in the rest of the dry ingredients and mix for 3 seconds on speed 7
add butter, closed lid position and pulse using the turbo button x2-3
add wet ingredients and cranberries. remove the measuring cup from the lid. set on closed lid position, reverse and knead until the dough is well mixed (i forgot to pay attention to how long but probably just 3-4 'kneads')
line a baking tray (i used my silicone baking mat) and sprinkle with flour - probably about 1/8-1/4 cup. gently knead the dough a little more and shape into a circle. flatten until it's about 4cm thick. with a butter knife cut into 6-8 wedges.
in the measuring cup mix the extra syrup and milk and brush over the top of the scones. i think it would be nice with a few oats and some raw sugar sprinkled over too (ooops i just noticed this is actually in the whole wheat scones recipe!)
bake in a 160' oven for about 20-25 minutes
* to grind the almonds place 70g whole raw almonds in the tmx, grind at speed 6-7 for 5-10 seconds until you can hear the smoothness and no larger pieces hitting the sides.** my dough was a little wet so perhaps i will adjust the amount of yoghurt next time
*** this was the perfect (not very) sweetness for me but if you like sweet breakfast dishes you might like to add a little brown sugar too - or you could serve with a brown sugar / butter blend
geoff just got home from the Botanic Gardens native plant sale and had a scone - he's not a fan of any fruit except blueberries - but he loved them!
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