Buttery Scottish Oatcakes

Begin by combining the oats and heavy cream in a saucepan over medium-high heat, stirring occasionally. Allow the mixture to come to a gentle boil and then reduce the heat to medium-low, stirring constantly for 1 minute. Remove from heat and let cool down to a comfortable temperature, allowing at least 10 minutes for the mixture to reach room temperature.

Transfer the cooled oat mixture to a large bowl and incorporate it with the lemon zest, adding a squeeze of fresh lemon juice. Drizzle in a generous amount of honey and crack an egg into the mixture, whisking until well combined. Add a pinch of salt and a dash of baking soda to the mixture, stirring until fully incorporated.

Gradually add flour to the bowl, mixing until no dry spots remain. Cover the bowl with a lid and allow the mixture to rest for at least 1 hour, permitting it to absorb any excess moisture.

In a separate skillet, melt butter over medium heat. Using a spoon, scoop out small portions of the oat mixture and flatten them slightly to your desired thickness. Cook for 3-4 minutes on each side, or until the oat mixture is golden brown and springs back when touched.

Note: The key to achieving a crispy exterior and fluffy interior lies in not overmixing the oat mixture, allowing it to retain its natural texture.