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Banana Oat Scones

Ingredients

25g (1oz) White’s Speedicook Porridge Oats
110ml of low fat milk
175g (7oz) self-raising flour
2 teaspoons of baking powder
1 teaspoon of salt
2 mashed bananas
25g (1oz) castor sugar
1 teaspoon of cinnamon
25g (1oz) White’s Speedicook pinhead oats

Method
Mix the Speedicook porridge with the milk and leave for 2 hours. Mix the flour, baking powder and salt together. Mix this with the soaked porridge oats, rubbing until it is crumbly. Stir in the mashed bananas, sugar and cinnamon. Knead until doughy. Press the dough out to one inch thick, cut into eight and sprinkle with White’s pinhead oats. Place on a floured baking sheet. Bake at 200°C / 400°F/ gas mark 6 for 30 minutes.

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