Delicious and easy to make soda bread scones, which are perfect when served alongside soups, stews or an Irish or Scottish breakfast. These can be whipped up in a trice and make a nice alternative to bread.........they are also delectable when eaten hot, split and spread with fresh butter.
- Pre-heat the oven to 220C/450F.
- Mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs.
- Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
- Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter.
- Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool slightly on a wire rack.
- Serve with soup, stews or traditional breakfasts.
These are delicious. While heavier than a usual scone that is to be expected as they are a soda bread. The taste is marvelous and I used one to house Onion Carrot Cashew Sandwich sandwich filling in place of the usual bread. These would be excellent with soups or stews as well as butter and jam. Made for PAC, Spring 2014.
I wasn't sure about the dough consistency - guessing it's very similar to the US biscuit dough. This is my first time making scones and I don't think I did them right. They did taste good though. I guess that is all that matters! lol We enjoyed them for dinner with Ham and Beans (Crock-Pot). Made for the February 2010 Aussie/NZ recipe swap. Thanks for sharing!
These are so simple, but so yummy! They were just perfect with a batch of broccoli-cheese soup; the density of the scone was a nice foil to the creaminess of the soup. I will say that mine might have come out a bit more dense as I subbed spelt flour for half of the AP, but they were still delicious. I also halved the recipe and got 8 good-sized scones. Made for Veg*n Swap 18, for our VIP chef!!