Natural Born Feeder
Menu

Natural Born Feeder

Roz Purcell is one of Ireland’s most successful models and the 2010 winner of Miss Universe Ireland. Roz is no stranger to television audiences, she won Celebrity Come dine with Me (Ireland) in 2012, The Restaurant In 2015) and regularly appears on TV3’s Xpose.

Natural Born Feeder
Blog Recipes

Parmesan & Smoked Salmon Oat Scones

Parmesan & Smoked Salmon Oat Scones
Parmesan & Smoked Salmon Oat Scones
Parmesan & Smoked Salmon Oat Scones
Parmesan & Smoked Salmon Oat Scones
Parmesan & Smoked Salmon Oat Scones

I love savoury scones so spent some time in the kitchen trying to perfect a recipe combining two of my favourites, smoked salmon and parmesan. These went down an absolute treat. They stick together while still being moist and fluffy, heaven!

Parmesan & Smoked Salmon Oat Scones

Ingredients
  • 300g oats (GF)
  • 5 tbsp. natural yoghurt
  • 2 tbsp. coconut oil (room temp.)
  • 100g grated parmesan
  • 1 egg
  • 1 tbsp. mixed herbs
  • .5 tsp. baking soda (GF)
  • ¾ tsp. baking powder (GF)
  • 100g smoked salmon cut into pieces
Method
  1. Preheat the oven at 200
  2. Start by adding oats into a blender or food processor and pulse to form a thick flour consistency.
  3. Add the oat flour mix to a large mixing bowl. Add in the yoghurt, coconut oil, baking soda, baking powder, parmesan and egg. Using your hands, combine the mixture into a dough.
  4. Using your hands, mix in the salmon pieces.
  5. Prepare a clean surface for shaping the scones.
  6. Press the dough down 2 inches thick and use a cutter mould to separate the scone mix.
  7. Sprinkle the top with oats. Bake for 20 minutes until golden around the edges and firm.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close