Porridge Scones

Porridge Scones

A recipe inspired by our guests in the cookery school Maureen and Veronica, using a gluten free porridge make this recipe ideal for coeliac diet.
4.21 from 73 votes
Course Dessert
Cuisine Irish
Servings 6


  • 200 g porridge oats ( GF if needed) plus extra to sprinkle
  • 4 tbsp mixed seeds plus extra to sprinkle
  • 40 g butter at room temperature
  • 2 tbsp caster sugar
  • 1 tsp bread soda
  • 1 tsp table salt
  • 1 egg
  • 250 ml natural yoghurt


  • Preheat the oven to 160°C. Grease and line with parchment paper a 6 hole muffin tray .
  • Place the porridge in a bowl, add the mixed seeds, sugar, bread soda and table salt and stir to combine.
  • Next crumb in the butter and add the yoghurt, egg, and stir until well combined.
  • Divide the mixture in 6 pieces. Roll each in extra porridge and mixed seeds.
  • Place on the muffin tray and transfer in the oven.
  • Bake for 25-30 minutes or until bake fully.
  • Remove from the oven and place on a wire rack to cool.
  • Enjoy warm during the days or toasted the next morning!
Keyword afternoon tea, Dessert, gluten free, Kevin Dundon, scone

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