In a medium bowl, mix together the yoghurt, vinegar and maple syrup.

Add the oat flour, baking powder, baking soda, and salt. Mix with a sturdy spatula or mixer. The dough should be smooth and slightly sticky.

Sprinkle the cornmeal onto a plate. Divide the dough into 4 equal parts. With lightly greased hands, form discs about 2 cm thick.

Roll each disc in the cornmeal, pressing on both sides.

Cook the scones in a preheated frying pan or griddle over medium-low heat, covered, for 8–10 minutes per side, until golden brown and cooked through.

Allow to cool before slicing.

If the dough is too dry, add 1 teaspoon of extra yoghurt; if it is too wet, add a little more oatmeal.

For a crispier texture, slice and toast the rolls before serving.

They are perfect for breakfast sandwiches or simply with butter.