1.Place flour, oats and baking powder in a bowl.
Rub through margarine until mixture resembles fine breadcrumbs.
Stir in parsley, basil and rosemary.
2.Make a well in the centre of mixture and pour in milk.
Mix lightly with a knife until all ingredients are just combined.
Turn mixture out onto a lightly floured board and knead lightly.
3.Press dough out evenly to 2 cm thickness.
Cut into rounds using a 5 cm cutter dipped in flour.
Arrange scones side by side in a lightly greased 18 cm round shallow cake pan.
Brush tops with a little extra milk and bake at 220°C for 15-20 minutes or until scones are a golden brown.