Recipe by French Tart
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.
Top Review by Lalaloula
Mmmm, another great scones recipe from you, Karen! I had high hopes for these as I luv soda bread and scones and they did meet the expectations completely! They are dense and cumbly soft on the inside with a lovely crust on top-just like a soda bread scone should be. Oh and the taste is so yummy, too! Very bready and nutty due to the whole grain flour and perfect with soups! I can see me making these delectable little things quite often in autumn as we often have soups then and these are just too good to pass by. :) Making half the recipe I ended up with 7 big scones (7 cm in diameter), which I baked for 15 minutes at 210Â°C. THANKS SO VERY MUCH for sharing this scumptious recipe with us! Made and reviewed for my honorary aussie/french/british friend in Ed'n#8-Make My Recipe. :)
- 275 g wholemeal flour
- 275 g plain white flour
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 400 -500 ml buttermilk (14 to 18 flluid ozs)
Directions See How It's Made
- 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.