A twist on soda bread, Irish Oat Scones
By: Julie Cecchini
Published: Tuesday, March 11, 2014 - 5:51am

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.

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.