In honour of International Women’s Day, enjoy our recipe for St. Brigid’s Bannock Scones.

Ingredients
250g oats, plus a tablespoon to decorate
A sprig of rosemary, leaves picked off or a teaspoon dried rosemary
250g wholemeal flour
1 teaspoon salt
70g butter
1 teaspoon bicarbonate of soda
2 teaspoons treacle
375ml buttermilk

Instructions
Preheat the oven to 200°C. Dust a baking tray with a little flour. Put the oats in a food processor with the rosemary and pulse until it forms a coarse flour. Add the flour, cubed butter and salt and pulse again until the mixture has a breadcrumb-like texture. Put the flour mixture in a large mixing bowl and stir in the bicarbonate of soda. Warm the treacle slightly until runny (can be done in the microwave) and mix with the buttermilk. Make a well in the middle of the flour, add most of the buttermilk and using a ‘claw’ shaped hand bring the dough together. Being careful not to overwork it. Add a splash more buttermilk if needed. Turn out onto a lightly floured worksurface. Knead a couple of times just until the dough is smooth and then pat out into a big round about 2.5 cm thick. Cut into 12 triangular wedges – as though you are cutting a cake. Brush with a little buttermilk and sprinkle a few oats on top. Put on the prepared baking tray and then immediately into the oven to bake for 15 minutes. The scones are ready when they lift easily off the baking tray and their bottoms are a firm to the touch. Allow to cool a little but these are best served still warm from the oven. Makes 12.

Win tickets to see Celtic Woman in concert! Details here!