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.
Course Dessert
Cuisine Irish
- 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