It’s been a while since I posted a recipe, so I decided to post about my favourite breakfast scone. These are super easy to make and tasty with just about anything!
When I became aware of my wheat allergy, I spent a lot of time experimenting with baking as the wheat free (and gluten free ) breads and rolls available at the time were really too dry and and sweet for my tastes, but sometimes I just get a need for something quick and satisfying. I remembered that when I was a Teenager we used to make these simple breads with plain flour, so I got the recipe from my mum and swapped in white spelt flour to begin with. It worked perfectly, so I started experimenting with flavourings and other flours for different uses.
After quite some time, I perfected the varient below as a breakfast bread. It uses fine oatmeal to make it particularly satisfying. This recipe makes just one bread, but it’s easy to scale up.
1/4 cup or 32g Wholemeal spelt flour
1/4 cup or 32g fine oatmeal
1/4 teaspoon bicarbonate of soda
1/4 teaspoon of salt
If you gently press the sides and the bread springs back rather than denting, it should be cooked through.
They are great with (quorn) bacon and sausages too. Happy eating!