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!

Prep time
20 mins
Cook time
40 mins
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
fibre
Prebiotics
Healthy
fats
Herbs &
spices
Contains
Eggs, Grains, Gluten
Ingredients
Makes 6
Day 1
teff flour
porridge oats (rolled)
teff grain
chia seeds
flaxseed (linseed)
milled
cinnamon (ground)
maple syrup
water
Day 2
sea salt
fine
bicarbonate of soda
teff grain
eggs
whisked
Why is this healthy?
Plant
points
High
fibre
Prebiotics
Healthy
fats
Herbs &
spices

NUTRITION PER SERVING (Read more)

21g
Total Fat
34g
Carbs
13g
Fibre
2g
Sugars
377kcal
Calories
10g
Protein
3mg
Iron
17%
 
103mg
Magnesium
24%
 
255mg
Phosporus
20%
 
224mg
Potassium
5%
 
252mg
Sodium
11%
 
0mg
Vitamin B1
25%
 
0mcg
Vitamin B12
7%
 
0mcg
Vitamin D
2%
 
2mg
Vitamin E
14%
 
26mcg
Vitamin B9
6%
 
35mcg
Vitamin A
4%
 
0mg
Vitamin C
0%
 
2mg
Zinc
17%
 
9mcg
Vitamin K
7%
 
0mg
Copper
39%
 
0mg
Vitamin B2
13%
 
2mg
Vitamin B3
10%
 
0mg
Vitamin B6
10%
 
122mg
Calcium
9%
 
Total Fat: 21g; Carbs: 34g; Fibre: 13g; Sugars: 2g; Calories: 377kcal; Protein: 10g; Iron: 3mg (17%); Magnesium: 103mg (24%); Phosporus: 255mg (20%); Potassium: 224mg (5%); Sodium: 252mg (11%); Vitamin B1: 0mg (25%); Vitamin B12: 0mcg (7%); Vitamin D: 0mcg (2%); Vitamin E: 2mg (14%); Vitamin B9: 26mcg (6%); Vitamin A: 35mcg (4%); Vitamin C: 0mg (0%); Zinc: 2mg (17%); Vitamin K: 9mcg (7%); Copper: 0mg (39%); Vitamin B2: 0mg (13%); Vitamin B3: 2mg (10%); Vitamin B6: 0mg (10%); Calcium: 122mg (9%)
Show 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.

Why is this healthy?
Plant
points
High
fibre
Prebiotics
Healthy
fats
Herbs &
spices
Contains
Eggs, Grains, Gluten
Ingredients
Makes 6
Day 1
teff flour
porridge oats (rolled)
teff grain
chia seeds
flaxseed (linseed)
milled
cinnamon (ground)
maple syrup
water
Day 2
sea salt
fine
bicarbonate of soda
teff grain
eggs
whisked
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Ingredients

Makes 6
Day 1
teff flour
porridge oats (rolled)
teff grain
chia seeds
flaxseed (linseed)
milled
cinnamon (ground)
maple syrup
water
Day 2
sea salt
fine
bicarbonate of soda
teff grain
eggs
whisked

Method

Your notes

1

Gather and prepare your ingredients.

2

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.

3

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.

4

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.

5

Transfer the scones onto a tray covered in baking paper. Bake in the preheated oven for 40 minutes.

6

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.

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User comments (5)

Last month

Love these

Alexandra 2 months ago

Really tasty and easy to make. Will definitely make again.

Susan 2 months ago

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.

John 3 months ago

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.

Celia 3 months ago

Excellent taste and consistency. I found it needed less than 40 minutes to bake.

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