Red Onion Scones ‒ Punasipuliteeleivät

I often have a hard time deciding how to translate dish names for this blog. Teeleipä, meaning tea bread in Finnish, is a small, savory and rather flat bread that doesn't need to be knead and is leavened with a baking powder. Sometimes they're said to be a form of Scottish scones, but after looking what they typically look like and contain I thought calling them scones would mislead a bit too much. Since they fit in the definition however, I eventually decided it would be wiser to use a familiar name and just explain that these are Finnish-type scones.

Scones are something most Finns have made in school during the home economics class and never touched since. But I think they're so simple to make I rather mix a batter than leave for a store just because the bread happened to run out. The beauty of them is that you can stuff them with nearly anything you'd like to get rid of ‒ meal remains, herbs about to die or those seeds you've had in the closet for a year now. One of my favourite fillings includes crated carrot, garlic and green olive slices, but this time I crowned them with red onion. Also, you can swap the flour types and other such dry ingredients to fit your closet, as long as there are about 4 dl of them altogether. As the name implies, they're a perfect evening snack with a cup of nice tea. On top they're supposed to be a little crunchy but soft inside.

- 2 dl oat meals
- 2 dl wheat flour
- 2 dl water (or oat milk)
- 2 tbsp oil
- 2 tsp baking powder
- 0.5 tsp salt
- 1 red onion
-  black pepper
-  marjoram

Cut the onion in semicircles and sauté lightly. Mix all the dry ingredients in a bowl, then add the wet ones as well. Cover with a towel and let it swell for a while. Portion spoonfuls on a baking sheet leaving a lot of room between them to spread. Bake about 15 minutes in a 225°C oven. Serve fresh and hot with a good evening tea and some simple bread spread.

Nutritional values /  677 g:
energy 1030 kcal
fat 35 g
protein 32 g
carbohydrates 145 g
fiber 18 g