Scones with Orange Zest & Hazelnuts

Serves 12

400g oats

60g buckwheat flour

1¼ tsp baking soda

¼ tsp salt

2 tbsp sugar

Zest of 1 orange

2 heaped tbsp hazelnuts 70g cold butter

200ml milk or plant-based milk

Pre-heat the oven to 220°C (200°C fan forced).

Mix all the dry ingredients in a baking bowl. Stir in hazelnuts. Cut the cold butter in small cubes and crumble into the flour mix. Add milk and stir to a soft dough.

Use your hands to form the dough into a circle and place in a lined 24-cm baking tin.

Press the dough down, cut into four pieces with a knife, brush with water and put in the oven for 20 minutes. The scones are best eaten lukewarm, fresh from the oven.