Recipe shared by Diana Wilding at Wine and Wellies in Achiltibuie on day 9 of the Culture Kitchen Relay
8 oz self raising flour
4 oz sugar
1 tsp baking powder
pinch of salt
1. Sieve flour, salt, baking powder and sugar into a bowl
2. Make a well in the centre, add beaten eggs and enough milk to make a thick creamy batter.
3. Beat well and put aside for 15 minutes.
4. Heat a griddle or heavy frying pan, grease with butter and add spoonfuls of the batter onto it.
5. When air bubbles appear turn the scones over with a palette knife or spatula and brown the other side.
6. Place in folded tea towel to keep warm and serve with lemon curd, jam or honey.
Recipe shared by Bread in Fife in Colin’s kitchen on day 6 of the Culture Kitchen Relay
To make 7 or 8 nine inch rounds (5 or 6):
430g (215g) lukewarm milk
430g (215g) lukewarm water
20g (10g) fresh yeast or 10g (5g) dried yeast
10g (5g) brown sugar
225g (110g) fine oatmeal
225g (110g) strong white flour
8g (4g) sea salt
1. Dissolve the yeast and sugar in the warm liquid.
2. Allow the mixture to become frothy then add the salt to the flour and oatmeal.
3. Whisk the yeast liquid into the flour mixture to make a batter.
4. Cover the batter with a clean cloth and leave it in a warm place for an hour.
5. Make sure the griddle or pan has heated thoroughly before you begin cooking, then bake the oatcake on a well-greased griddle or large frying pan.
6. Add enough batter to produce an oatcake about 8-9 inches across.
7. After about 3 minutes it will gradually become covered in holes and the surface will change from wet and shiny to dull when it is ready to turn.
8. Turn the oatcake and cook for another 2-3 mins then serve or allow to cool on a wire rack before freezing.
Note – These oatcakes freeze well. Defrost them enough to unfold them then pop under the grill. Roll them up with cheese and spring onions or honey – whatever takes your fancy!