Method

1. 1

   Put the white and brown flour into a mixing bowl with three quarters of the oats and the butter; then rub in the butter with fingertips until fine crumbs. Add the honey then beat the egg and milk together and gradually mix in enough milk mixture to make a soft but not sticky dough. Reserve the remainder for glazing.

2. 2

   Tip the dough out on to a lightly floured surface and knead very lightly until just smooth. Pat or roll into a rough shaped round about 20cm/8inches in diameter. Cut into eight wedge shapes then transfer to a buttered baking sheet, separating wedges slightly so that there is space for them to rise during baking.

3. 3

   Brush the tops with the remaining milk mix then sprinkle with the rest of the oats and sunflower seeds if using. Bake in a preheated oven set to 200°C/400°F/Gas 6 for 15-20 minutes until golden and well risen.

4. 4

   Serve warm split and buttered.