These scones are an all-time favourite at Roundwood House, says Hannah Flynn.
The guests love them but so do our kids. They make a great healthy lunchbox alternative to white bread and are so quick and easy to make.
We cook them on our Aga, starting on the hot plate and moving to the cooler plate, but they can also be done on a gas stove.
Ingredients
- 1 cup wholemeal flour
- Small handful porridge oats
- Teaspoon Bread Soda
- Pinch of Salt
- Buttermilk
Method
Mix dry ingredients and stir in buttermilk until it is a sticky (not too wet, not too dry) consistency.
Melt a small amount of butter on a hot pan (preferably a griddle or cast iron pan) and drop scones on to it.
You should get approximately eight scones.
Flip scones and reduce heat.
Cook for another five minutes or until scones are golden on the outside and cooked through.
Serve warm with butter, and if you’re like me and can’t resist something sweet, they’re great with raspberry jam.