24 Hour Soaked Teff Scones

Gather and prepare your ingredients.

Place the teff flour, oats, teff grain, chia seeds, ground flax and cinnamon into a bowl and whisk to combine. Pour over the maple syrup, olive oil and water and mix to combine. Cover with a wet tea towel and set aside to soak until the following day.Do not overmix the dough. Don’t compact the ball too much as it’s best for some air to flow through the high oil content. It can soak for up to 48 hours, but leave it in the fridge if this is the case.

Preheat the oven to 210°C/ 190°C fan. When you are ready to bake your dough, drop the salt and bicarb onto the top of the dough. Pour the apple cider vinegar over the bicarb and allow it to fizz. Pour in the whisked eggs and stir vigorously.

Sprinkle the remaining teff grain onto a clean work surface. Turn the dough out onto the grain and lightly roll it around using your hands to shape it into a ball. You want the inner mixture to stay wet and soft and want a good coating of teff grain on the outside. There is no need to knead the dough. Using your hands, lightly press the ball down into a circle 3 inches high. Cut the circle into 6 triangles.

Transfer the scones onto a tray covered in baking paper. Bake in the preheated oven for 40 minutes.

Take out of the oven and leave on the tray for 5 minutes. After, you can transfer the scones to a wire rack to cool.