A twist on soda bread, Irish Oat Scones
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
1 tbsp caraway seeds (optional)
1/2 cup craisins
1/4 cup butter, melted
Preheat oven to 375 F. Lightly grease a large baking sheet.
In a large bowl mix together baking mix, baking soda, craisins, and caraway seeds.
Blend in honey and butter with a pastry cutter or fork.
Stir in 1 cup of buttermilk and eggs.
Turn dough out onto a lightly floured surface and knead slightly.
Form dough into 24 rounds and place on two prepared baking sheets.
Brush scones with melted butter.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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.
Tuesday, March 11, 2014 - 5:51am