180 x 15 min
- Shift the flour, baking powder and salt together ;set aside.
- Cream the butter and sugar until light and fluffy.
- Fold the flour under the batter.
- Add the egg, the milk, the yogurt and the oatmeal into the batter.
- Roll out the dough thick, cut out 4cm diameter rounds.
- Turn the dough upside down on the tray.
- Bake until golden brown approximately for 15 minutes.
Don't over-knead the dough.
Too much kneading makes tough scones.