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6–8
Easy
By Sue Lawrence
Published 2016
This is a modern variant on a traditional Orkney recipe. Classically the scone was made by soaking oatmeal in buttermilk for several days after which this – by now sour – mixture was mixed with flour and baking soda and baked on a girdle.
The flavouring of caraway seeds is traditional; the half teaspoon here gives only a suggestion of the aniseed flavour which I prefer. You can increase to 1 level teaspoon if you want to make the caraway flavour more prominent.
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