Oatmeal Beer Scones
350 g flour
100 g fine oatmeal
1 tbsp sugar
2 tsp baking powder
1 tsp salt
80 g cold butter
A small bunch of chives, chopped (20 g)
100 g grated cheese
2 eggs
2 tsp Dijon mustard
200 ml beer
Preheat the oven to 200°C.
Start by combining the dry ingredients and cold butter. The easiest way is to cut the butter into small pieces and then rub it into the dry ingredients.
Chop the chives and add the grated cheese to the dry mixture, stirring well.
In another bowl, beat the eggs with a fork and mix in the mustard and beer before pouring the mixture into the dry ingredients.
Knead the dough for a short time, just until it is smooth. Add more flour as needed.
Roll out the dough on a floured surface to a thickness of 4 cm and cut out with a round cutter. Alternatively, you can divide the dough into 9 parts and shape them into small rounds.
Place the dough pieces on a baking sheet lined with parchment paper and brush with a little milk.
Bake at 200°C for 25-30 minutes or until the scones are golden brown.