Ingredients:
- 6 tbsp rapeseed/canola oil
- 240 ml buttermilk
- 270 g whole grain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- finely grated zest of 1/2 lemon
Instructions:
- preheat oven to 230°C/446°F
- mix oil and buttermilk
- mix the dry ingredients
- mix everything
- split dough in 6 or 12 scones and put them on a greased cookie sheet or in a muffin pan (6 end up more like proper big breakfast rolls, while 12 are maybe better if you make sweet scones as snacks)
- bake for ca. 15 minutes (depending on your oven) until they are nicely golden-brown
The scones are awesome still warm, and stored in freezer bags or tupperware they keep up to a week.
You can also easily adapt the recipe, it’s really versatile.
So far I’ve made savoury scones with 6 tbsp chia seeds and they were awesome. I’ve also made a couple of batches of sweet scones. For example I’ve added a few tablespoons of raw cocoa nibs and a bit of sugar, scraped a vanilla bean into the dough, or added a few teaspoons of gingerbread or coffee spice mixtures.
Enjoy!