24 Hour Soaked Teff Scones
This recipe was kindly given to us by Karen O’Donoghue from The Happy Tummy Co in Co Mayo. They feature teff, an ancient grain from Ethiopia tha...t is loaded with health benefits. Just one of these scones has nearly half of your RDA of iron. They make a great vessel for sweet and savoury toppings alike. Try them with jam, butter, peanut butter, fruit or spread with hummus and fill with cheese and vegetables. Trust us, once you start baking with teff you will never look back! Read more This recipe was kindly given to us by Karen O’Donoghue from The Happy Tummy Co in Co Mayo. They feature teff, an ancient grain from Ethiopia that is loaded with health benefits. Just one of these scones has nearly half of your RDA of iron. They make a great vessel for sweet and savoury toppings alike. Try them with jam, butter, peanut butter, fruit or spread with hummus and fill with cheese and vegetables. Trust us, once you start baking with teff you will never look back!
Plantpoints
fibre
fats
spices
Plantpoints
fibre
fats
spices
TRY MORE RECIPES from Karen O'Donoghue
NUTRITION PER SERVING (Read more)
Notes
If you can't source teff locally it is widely available online. Teff is a naturally gluten-free grain, so if you make this recipe with GF oats they will be gluten-free.
Plantpoints
fibre
fats
spices
Ingredients
Method
Gather and prepare your ingredients.
Place the teff flour, oats, teff grain, chia seeds, ground flax and cinnamon into a bowl and whisk to combine. Pour over the maple syrup, olive oil and water and mix to combine. Cover with a wet tea towel and set aside to soak until the following day. Do not overmix the dough. Don’t compact the ball too much as it’s best for some air to flow through the high oil content. It can soak for up to 48 hours, but leave it in the fridge if this is the case.
Preheat the oven to 210°C/ 190°C fan. When you are ready to bake your dough, drop the salt and bicarb onto the top of the dough. Pour the apple cider vinegar over the bicarb and allow it to fizz. Pour in the whisked eggs and stir vigorously.
Sprinkle the remaining teff grain onto a clean work surface. Turn the dough out onto the grain and lightly roll it around using your hands to shape it into a ball. You want the inner mixture to stay wet and soft and want a good coating of teff grain on the outside. There is no need to knead the dough. Using your hands, lightly press the ball down into a circle 3 inches high. Cut the circle into 6 triangles.
Transfer the scones onto a tray covered in baking paper. Bake in the preheated oven for 40 minutes.
Take out of the oven and leave on the tray for 5 minutes. After, you can transfer the scones to a wire rack to cool.
Notes
If you can't source teff locally it is widely available online. Teff is a naturally gluten-free grain, so if you make this recipe with GF oats they will be gluten-free.
User comments (5)
Love these
Really tasty and easy to make. Will definitely make again.
Perfect recipe.
Really tasty and healthy scones. Great with thick yoghurt and a few slices of poached pear. Looking forward to enjoying them with a savoury topping.
I have never used Teff before but will certainly be making these again.
Strong preference for no egg. Strangely the vegan option of substituting flaxseed has disappeared. It was included in the original show note. My wife doesn’t care for cinnamon so I used white ground pepper which is great.
Excellent taste and consistency. I found it needed less than 40 minutes to bake.