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. :)
Traditional Scones .Lovely
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!!