Whenever I have leftover Irish Oatmeal (steel cut oats), or regular oatmeal from breakfast I make scones.  Sometimes I make them because they are so quick and easy for afternoon tea.

In a bowl:

3 cups whole wheat flour (if you don’t have leftover cooked oatmeal you can use 2 cups flour and 1 cup dry oat flakes)

1 teaspoon salt

1/2 teaspoon baking soda

add in any leftover cooked oatmeal, but it is not necessary.

add 4 tblsp soft coconut oil (or you can use butter)

mix well with your hands making little beads with the fat and flour

add in about 1/2 cup of kefir or cultured buttermilk and mix

Turn out onto a pastry sheet and mix, slightly knead, with your hands.

Add more kefir/buttermilk until dough is well incorporated.  It will be sticky.

Preheat oven to 400 degrees.

Grease a pizza stone, or baking sheet, with coconut oil or butter.

Spread out dough into a circle, just pressing down lightly with your fingers, until it is about 1/2 to 3/4 of an inch thick.

Get a long knife and press the knife gently down to pre-cut the scones into pieces. This way when it has been baked, the scones will come apart easily.

Since it is Sunday, in honor of my brother in law who only puts sugar in his coffee on Sunday, I sprinkled Sucanat on top, which is evaporated sugar cane juice. Sometimes I add herbs to the dough for a savory scone, such as lemon thyme.

Bake at 400 degrees for about 15 min until slightly browning but still soft.

They will cut apart easily because of pre scoring them before baking. Serve with raw butter, clotted cream, raw cream cheese, raw whipped cream and fruit, fruit preserves or any type of cheese.

Great to take on a picnic.