Melting Scones

    (31)
    40 minutes

    These yummy biscuits are kind of a cross between melting moments, oat biscuits and English scones. They really do melt in your mouth!


    31 people made this

    Ingredients
    Serves: 24 

    • 125g butter, softened
    • 3/8 cup (100g) white sugar
    • 1 teaspoon vanilla essence
    • 1 egg yolk
    • 1 cup (125g) self-raising flour
    • 2 tablespoons cornflour
    • 1/4 teaspoon salt
    • 1/4 cup (30g) rolled oats

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 190 degrees C. Grease baking trays.
    2. Cream the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla essence. Sift together the flour, cornflour and salt; stir into the butter mixture. Shape dough into 20 to 24 small balls, about 2cm in diameter. Roll each ball in the oats and place about 5cm apart on baking trays.
    3. Bake 15 to 20 minutes until golden brown. Let cool on wire rack. Store in an airtight tin.
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    Reviews and Ratings
    Global Ratings:
    (31)

    Reviews in English (25)

    0

    I made these bigger than stated in the recipe and got 11 biscuits. Next time I make them I will double if not triple the ingredient amounts because they are such beautiful tasting, and textured biscuits. Slightly crunchy on the outside and so fluffy on the inside. And the oats give them that extra something. The whole family loved these. Absolutely delicious and simple to make.  -  03 Aug 2013

    by
    14

    These are a nice butter cookie. I mixed the oats in because I was too lazy to roll the cookies in them My husband looked at the title of the recipe before I made them and when he walked in when the first batch was done he said "those don't look like bread" (he loves fresh bread out of the oven). LOL! He still asked for seconds.  -  11 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    13

    These are delicious! But because I can never seem to leave a recipe alone, I made a few changes. I used butter-flavored shortening (since I have an abundance of it), omitted the oats, and replaced the self-rising flour with all-purpose flour + 1/2 tsp baking powder + 1/8 tsp salt. I also rolled out the dough so I could try out my new biscuit cutters. For those curious about using this recipe for cutout cookies, be warned that the dough is quite crumbly, so go slowly when you roll. You also might want to use shortening in this case because butter might cause spreading. Oh, and reduce baking time to 7-8 minutes or so, since cutout cookies are thinner than drop cookies. Regardless of how you decide to shape the dough, these cookies are definitely flaky and light with a hint of sweetness. Before baking, brush the tops with a bit of egg yolk for a lovely, shiny, golden crust. I will for sure be making these again :o) Thank you Jayna!  -  31 Dec 2009  (Review from Allrecipes USA and Canada)

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