sour skons



  • An unusually flavoured scone made from oatmeal, buttermilk, flour and caster sugar (3:3:3:1) with 4 tsp of bicarbonate of soda and 4 dsp of caraway seeds per litre of buttermilk. The oatmeal is mixed with the buttermilk and left in a cool place for 2 to 3 days before blending with all the other ingredients to make a soft elastic dough, adding more buttermilk if necessary. The dough is shaped into large rounds about 2 cm thick, each cut in quarters and baked on a hot griddle for 5 to 10 minutes, then wrapped in a cloth to cool.