I'd like regular ancestral cooking emails!
This is a recipe from the 1929 book ‘The Scots Kitchen’ (check my story today to see it) for Scottish scones made with sowans, the oat fermentation.
The first thing I noticed biting in is that they are seriously squidgy, with a satisfying firmness! That’s important, right? After that came the tang (from the ferment) and the flash of the odd caraway seed.
I ate with butter – the scones have holes in them (a bit like English crumpets) perfect for melting butter.
I’m hoping to add this scone recipe to my sowans course over at @thefermentationschool. There’s a link to my course in my profile if you’re curious.