These sweet pastries are rich in fiber – and in taste!

Photo Credit: Yehuda Solomon

Prep time: 15 min., makes 26 scones (4 cm in diameter)


1 ½ cups (192 grams) flour

2 tsp. baking powder

1 tsp. salt 

50 grams Tnuva Butter, cold and cut into small cubes

1/2 cup (50 grams) instant oatmeal

15 grams hazelnuts, finely chopped

About 3/4 cups milk

3 tbs. honey

Lemon zest from half a lemon


  1. Line a large baking tray with baking parchment and preheat the oven to 220 degrees Celsius.
  2. Mix the flower, baking powder and salt together into a food processor.
  3. Add the butter cubes and set on the pulse setting until the mixture is crumbly. If you don’t have a food processor, use your fingertips to gently work the butter into the flour.
  4. Transfer the above mixture to a bowl and then add the oatmeal and hazelnuts and stir with your hands.
  5. Add 1/2 cup milk and mix with a spoon. Add a little more milk, until the batter is soft and doesn’t stick to your hands. Knead into a smooth dough.
  6. On a lightly floured surface, roll the dough out to a thickness of 1.5 cm.
  7. Use a round cookie cutter to cut circles out of the dough. Take the remainder of the dough, knead again into a smooth dough (add a little bit of water if necessary), roll out and cut out circles once more.
  8. Place the dough circles on the prepared baking tray about 1-1.5 cm apart from each circle.
  9. Place 2 tbs. of honey in a heatproof bowl and add the lemon zest. In a microwave, heat the mixture for about 15 seconds. Brush the top of each dough circle with the heated honey and lemon zest mixture.
  10. Bake for 10 minutes, until the scones have risen and are golden.
  11. Towards the end of the baking process, heat the remaining honey in the bowl, remove the scones from the oven and brush immediately with the hot honey.
  12. Set aside to cool.

For more delicious Tnuva recipes, click here