My not so perfect scone

Ingredients

Sift plain and wholewheat flour

Add 1 tablespoon baking powder, 1 tablespoon caster sugar (or superfine) and 1/2 teaspoon salt to the flour mixture

Add 1/2 cup oats

Add the butter pieces and use two knives to cut the butter into the flour using a criss cross motion until the butter pieces are no larger than a pea

In a small bowl add 4 tablespoons maple syrup

Add 4 tablespoons buttermilk

Make a well in the flour and oats and pour the maple syrup and buttermilk mixture

Using a fork bring together the wet ingredients with the dry ingredients. Add more buttermilk if it's too dry and add more flour if too wet.

Bring together your dough and place on a lightly floured surface

Roll the dough until about 3 cm thick..... and this is where I went wrong. I rolled it too thin.

Cut the dough into circles. There should be 10-12 scones. Because I rolled the dough too thin, I had more than 10! The scones turned out thin and not so fluffly but tasted quite good.

Place the dough rounds on a buttered baking tray and brush the rounds with a beaten egg. Bake in the oven for 20-25 minutes. I checked them after 20 minutes and they were too golden when the recipes calls for lightly golden! So I needed less time, so always check.

Maple syrup scones served with cream, blackberry preserve and apricot jam

The condiments: Cream, blackberry preserve and apricot jam