Brown Griddle Scones
Make an easy St. Patrick's Day treat with this tasty recipe for oatmeal scones from Darina Allen's cookbook "Forgotten Skills of Cooking."
- Yield: Makes 14 to 16
Source: The Martha Stewart Show, March 2010
- 1 3/4 cups Irish stone-ground coarse wholemeal or Irish-style wholemeal flour
- 1/4 cup quick-cooking oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups buttermilk
- Clarified Butter
In a large bowl, whisk together both flours, oatmeal, salt, and baking soda. Add buttermilk and stir until mixture is the consistency of a thick batter.
Preheat a griddle or cast-iron skillet over medium heat. Add enough clarified butter to lightly coat. Drop 3 tablespoons batter onto the griddle and cook, turning once, until golden and risen, 5 to 6 minutes per side.
Remove scones from heat and keep covered with a clean kitchen towel until ready to serve; serve warm.