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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:

1. preheat oven to 230°C/446°F
2. mix oil and buttermilk
3. mix the dry ingredients
4. mix everything
5. 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)
6. 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!