Slather these breakfast scones with a nice healthy dollop of butter.

1 3/4 cups all-purpose flour, plus extra for dusting surface

1/2 cup whole wheat flour

1/2 cup rolled oats

1 very heaped tablespoon baking powder

1 very heaped tablespoon superfine (caster) or granulated sugar

1/2 teaspoon table salt

Scant 3/4 cup unsalted butter, cut into pieces

1/4 cup maple syrup

1/4 buttermilk

1 egg, beaten (for glaze)

Preheat your oven to 400°F. Line with baking sheet with silpat or parchment paper.

Whisk the flours, oats, baking powder, sugar and salt together in a large bowl.

With a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs.

In a small dish, combine the milk and syrup, then add these liquid ingredients to the butter-flour mixture. By hand or with a rubber spatula, bring everything together to form a softish dough. If it feels too dry, add a little more milk but not enough that the dough is sticky.

On a lightly floured surface, pat or roll the dough out until it is 1 1/4 inches (3 cm) tall. Using a 2-inch (5-cm) cutter, cut the dough into rounds and place them on the prepared tray so that they almost touch. Glaze the tops with beaten egg and bake for 20 to 25 minutes until the scones are lightly golden.

Cool and make a glaze with powdered sugar, cinnamon and milk if you are into that sort of thing.

I got the recipe here.