Rustic Breakfast Oat Scones

Name: Rustic Breakfast Oat Scones
Prep time: 10 min
Total time: 10 min
Yield: 2-4
Ingredients: 3 dl wheat flour; 1 dl oat flour; 0.5 tbsp baking powder; 0.5 tsp salt; 1 tbsp sugar; 1 tbsp oil – rapeseed or soybean; 1.5 dl low-fat milk

Scones are much quicker and easier to make than traditional rolls since you don’t need to wait for yeast dough to rise. These scones have little added sugar and are perfect for breakfast in the great outdoors. They’re super easy to make in a Hajka oven—just mix the dough, pour it into the baking pan, bake, and enjoy.

Creator

Maggy Elva Solberg - friluftsmat.no

Rustic Breakfast Oat Scones

Servings

2-4

Prep Time

10 minutes

Cook Time

20-25 minutes

Parts to use

Baking tin

.

Ingredients

Makes 4 scones, breakfast for 2 people:

3 dl wheat flour
1 dl oat flour
0.5 tbsp baking powder
0.5 tsp salt
1 tbsp sugar
1 tbsp oil – rapeseed or soybean
1.5 dl low-fat milk

Directions

How to make scones in a Hajka oven:

Mix all the dry ingredients in a bowl. Add oil and milk and stir into a slightly wet dough.
Line the baking pan of the Hajka oven with parchment paper.
Press the scone dough into the pan, brush with water (or drizzle from a tablespoon like I did), and sprinkle with oats.
Cut a cross into the scones, about 1/4 deep into the dough.
Preheat the Hajka oven (including the baking plate and rack) on medium heat for about 5 minutes, then place the pan with the dough into the oven. Lower to low heat, close the lid, and bake for 20–25 minutes until the scones are fully baked.
Let rest in the pan for a few minutes before lifting out, cutting into 4 scones. Split each scone in half and enjoy with your favorite topping. We tried butter and jam this time.

Recipe Note

Back to blog

OnePot Gnocchi and Salsiccia

The Hajka oven makes it possible to "bake" camp food, so when I read this recipe I wanted to try it outdoors. It’s easy to make, colourful, healthy, and super...

OnePot Gnocchi and Salsiccia

The Hajka oven makes it possible to "bake" camp food, so when I read this recipe I wanted to try it outdoors. It’s easy to make, colourful, healthy, and super...
Rustic Breakfast Oat Scones

Scones are much quicker and easier to make than traditional rolls since you don’t need to wait for yeast dough to rise. These scones have little added sugar and are...

Rustic Breakfast Oat Scones

Scones are much quicker and easier to make than traditional rolls since you don’t need to wait for yeast dough to rise. These scones have little added sugar and are...
Tortilla pie

Tortillas/wraps are very handy to use as a pie base when out and about. Here, I tried spinach and feta as the filling – a really tasty lunch in the...

Tortilla pie

Tortillas/wraps are very handy to use as a pie base when out and about. Here, I tried spinach and feta as the filling – a really tasty lunch in the...
Upside-Down Orange Cake

One of the great things the Hajka oven can be used for is baking cake. My first test was this upside-down orange cake. I based it on Hajka’s own sponge...

Upside-Down Orange Cake

One of the great things the Hajka oven can be used for is baking cake. My first test was this upside-down orange cake. I based it on Hajka’s own sponge...