Irish Scones (dairy, egg, soy, gluten free)

• 5 cups all purpose flour (wheat, or gluten-free mix)

• 1 cup plain oats

• 1 cup pork lard, beef tallow, or flavorless cooking oil

• 1/2 cup brown sugar, or to taste

• 2 cups oat milk (or 1 cup oat milk + 1 cup dairy-free heavy whipping cream)

• 2 teaspoons raw apple cider vinegar

• 4 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon sea salt

• 1 1/2-2 cups raisins or currants

Preheat oven to 375°F.

Measure out your oat milk or oat milk/whipping cream mix, and add two teaspoons of raw apple cider vinegar to the milk. Whisk together, and set aside, the mixture will start to foam a little as the milk sours.

Sift your flour, sugar, salt, baking powder, and baking soda into a large mixing bowl. Cut the lard or tallow into the flour mixture until it's the texture of sand, or mix the oil in until it's incorporated into the flour. Add the oats and raisins or currants into the bowl and mix thoroughly before adding the soured oat milk to the bowl and mixing/kneading everything together to make a dough.

Turn your scone dough out onto a floured surface, and with a floured rolling pin roll to about 3/4" thick before cutting scones with a biscuit cutter or small drinking glass. Place on parchment-lined baking sheets, and bake until the bottoms are lightly golden brown, about 15-25 minutes, depending on the size of your scone and how crowded your oven is (more pans = more time).

Yields 2 to 3 dozen, depending on the size you cut your scones. Can be served with your favorite fruit preserves, whipped dairy-free heavy whipping cream, or Jaffa Cake Spread.

Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie