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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

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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.

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