Oat Scones

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Served up hot with dairy free marge! Yum!

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.

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I use a griddle, but a dry and heavy frying pan works just as well.

Ingredients :
                        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

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Put the dry ingredients into the bowl.

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Carefully add water to the side of the bowl. Mix in a little at a time

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You should end up with a reasonably soft, slightly stick ball of dough.

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Make sure your pan/griddle is warmed up to a medium heat. Flatten the dough out in your hands into a rough circle.

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Turn it once it no longer sticks. Keep turning it regularly until it's golden brown. Should take just over five minutes.

If you gently press the sides and the bread springs back rather than denting,  it should be cooked through. 

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Once it's properly cooked through it has a nice bready texture. Spread it with what you fancy! Best served hot 🙂

They are great with (quorn) bacon and sausages too. Happy eating!

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