A twist on soda bread, Irish Oat Scones
Ingredients
2 packages All Purpose Baking Mix (gluten free) or 4 cups Jiffy Baking Mix
3/4 cup oats (Bob’s Red Mill has a gluten free variety)
1 tbsp Local Honey
1/2 tsp baking soda
1/2 cup butter softened
1 cup buttermilk
2 eggs
1 tbsp caraway seeds (optional)
1/2 cup craisins
1/4 cup butter, melted
Preparation
1
Preheat oven to 375 F. Lightly grease a large baking sheet.
2
In a large bowl mix together baking mix, baking soda, craisins, and caraway seeds.
3
Blend in honey and butter with a pastry cutter or fork.
4
Stir in 1 cup of buttermilk and eggs.
5
Turn dough out onto a lightly floured surface and knead slightly.
6
Form dough into 24 rounds and place on two prepared baking sheets.
7
Brush scones with melted butter.
8
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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About
This recipe includes steel cut oats, dried cranberries and creates individual scones rather than 1 whole bread. Our twist on the soda bread concept is perfect for a party and delicious served with Irish stew.
Added:
Tuesday, March 11, 2014 - 5:51am
