Irish Brown Bread Soda Scones

Shopping list

• 150 g gluten-free plain flour blend

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• 100 g buckwheat flour

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• 50 g certified gluten-free oats

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• 1 tsp bicarbonate of soda — gluten-free

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• 0.5 tsp sea salt

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• 1 tbsp light brown soft sugar

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• 250 ml buttermilk

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• 30 g unsalted butter — melted

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan). Line a baking tray with baking parchment.

2. 2

   In a large bowl, whisk together the gluten-free plain flour, buckwheat flour, oats, bicarbonate of soda, salt and sugar.

3. 3

   Pour in the buttermilk and melted butter, then stir with a wooden spoon until just combined—do not overmix.

4. 4

   Turn the dough out onto a lightly floured (gluten-free) surface and shape into a rough round about 3 cm thick.

5. 5

   Cut the round into 8 wedges and place them on the prepared tray, spacing them slightly apart.

6. 6

   Bake for 20– 25 minutes until risen, golden and the bases sound hollow when tapped.

7. 7

   Cool on a wire rack for a few minutes, then serve warm with butter.