OAT SODA BREAD TEA SCONES

Soda bread, a traditional Irish quick bread made with buttermilk, usually comes in big round loaves. These mini versions deliver crisp edges with every bite. Oats take the place of wheat flour and bring sweetness and chew to the scones, while ground tea leaves and chopped raisins flavor the dough. To round out these favorite Irish ingredients, I slather the warm scones with Irish butter and jam and eat them with a cup of tea.

TIP: If you don’t have loose tea leaves, just open a tea bag.

makes about 1 dozen

gluten-free, no eggs, no nuts

1. Position a rack in the center of the oven and preheat to 400°F. Line a half sheet pan with parchment paper.

2. Process the oats and tea leaves in a food processor until finely ground; it’s OK if there are still some small bits of oats. Add the raisins and pulse until chopped. Add the baking soda, salt, and sugar and pulse to combine. Add the buttermilk and pulse until the dough comes together, scraping the bowl occasionally.

3. Using a 3-tablespoon (2-inch) cookie scoop or a ¼-cup measure, drop the dough by scant ¼-cupfuls onto the prepared pan, spacing them 1½ inches apart. Flatten the tops slightly with your palm, then slash a cross in the top of each with a sharp knife. Sprinkle with sugar.

4. Bake until the scones are cooked through and the bottoms are light golden brown, about 15 minutes.

5. Slide the parchment paper with the scones onto a wire rack to cool. Serve warm or at room temperature.

MAKE AHEAD

The scones are best the day they’re made but will keep at room temperature for up to 2 days or in the freezer for up to 3 weeks.