If I wanted to stir up debate, I’d say this was a traditional Irish scone.
Proper scones are so traditional to Ireland that they were chosen to represent the country at Cafe Europe in 2006. Scones may even get their name from the Gaelic word “sgonn,” meaning “lump.” But applying the word “traditional” to a particular recipe always sparks controversy among aficionados.
Of course, recipes can be traditional without being uniform. These scones, however, break the mold completely. They don’t come close to “authentic,” but they are delicious. Plus, they highlight the wonderful flavor and texture of oats—one of Ireland’s oldest and greatest crops.
These scones were inspired by this recipe from an Australian chef. They’re hearty, gluten free, and easy to make—besides paying tribute to Irish tradition.
Spurious Oat Scones
- 2 cups rolled oats + 1/2 cup extra for rolling
- ¼ C milled flax
- 1/2 teaspoon baking soda
- 1/4 cup honey
- 1/4 cup olive oil
- 1/2 teaspoon ground cinnamon
- dash salt
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- 1 ripe banana
- 1 cup fresh fruit (berries or chopped fruit)
- 1/2 C chopped nuts or seeds
Combine all ingredients but the last two. Stir vigorously until mixture forms a soft dough (this is easiest in a mixer).
Then add fruit and nuts (I used ½ C blueberries, one ripe peach, and 1/2 C sliced almonds).
Divide the dough into 8 pieces (adjust as desired) and roll in additional oats. Flatten slightly and place on parchment-lined baking sheets (or silicone mats).
Let rest 15 minutes and preheat oven to 350°F (175°C). Bake 20 minutes or until golden. Remove to wire racks to cool.
This recipe is flexible, if not authentic. It’s easy to trade the fresh berries for cranberry-gingerbread or pumpkin-pecan flavors in the fall.
You could also make the scones green for St. Patrick’s Day.
But that’s not traditional.