Oatmeal & Rhubarb Scones

This is a great sunday morning treat for the whole family and this particular recipe lends itself to endless possibilities of combinations. I used rhubarb because I had it in the fridge, but you can use whatever you like, for example blueberry jam, raspberry jam or apricot.

500g whole wheat flour
3 tbsp baking powder
1 tsp salt
200g butter, chilled and cut into little cubes
½ cup granulated sugar
1 cup milk, full fat (nýmjólk)
200g oatmeal
2 eggs
1tsp vanilla extract
zest from 1 lemon

Preheat the oven to 180˚C. Line a baking tray with some baking paper (bökunarpappír)

Combine the flour, oatmeal, baking powder and salt in a food processor. Cut the butter into the flour mixture and pulse together until it resembles a sandy flour. Pulse in the sugar. Now add the milk, vanilla extract and lemon zest. Pulse together until the dough just comes together and if the dough is too dry just add some milk.

Turn out onto a floured surface. Divide into two equal sized pieces and start rolling one at a time into a square 1cm thick. You want to keep the dough from sticking to the surface so sprinkle with some more flour if needed.

Slather the dough with the jam and fold the left side of the dough in toward the center and then the right side. Repeat with the other piece of dough. Both pieces will fit on one baking tray but give them a few centimeters between each other so they don´t bake into each other. Brush with a bit of cream or a beaten egg and bake for 25 minutes or until golden.

While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice and lemon zest in a small bowl. Stir until well combined and set aside. When the scones come out of the oven brush them generously with the glaze and let cool. Slice into pieces as big or small as you like.