The perfect mid-morning treat as the weather starts to cool, a scone fresh out of the oven is a thing of true beauty. This gluten-free version swaps traditional flour for oats and buckwheat flour, and sees the addition of orange zest and hazelnuts.
Ingredients
400g oats
60g buckwheat flour
1 ¼ tsp baking soda
¼ tsp salt
2 tbsp sugar
Zest of 1 orange
2 heaped tbsp hazelnuts
70g cold butter
200ml milk or plant-based milk
Method
- Pre-heat the oven to 220°C (200°C fan forced).
- Mix all the dry ingredients in a baking bowl. Stir in hazelnuts. Cut the cold butter in small cubes and crumble into the flour mix. Add milk and stir to a soft dough.
- Use your hands to form the dough into a circle and place in a lined 24-cm baking tin.
- Press the dough down, cut into four pieces with a knife, brush with water and put in the oven for 20 minutes. The scones are best eaten lukewarm, fresh from the oven.
