WHITE SODA BREAD AND SCONES
Steps:
- Preheat oven to 450 degrees.
- In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 1 1/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
IRISH AND SCOTTISH GAELIC SODA BREAD SCONES
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.
Provided by French Tart
Categories Scones
Time 25m
Yield 8-12 scones, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- 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.
WHITE SODA BREAD OR SCONES WITH HERBS
Steps:
- Add fresh herbs to dry ingredients of white soda bread dough and proceed making dough as above. Shape into loaf or scones and bake as for soda bread. If making scones bake for 20 minutes in a 450 degree oven.
- Preheat oven to 450 degrees.
- In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
IRISH SODA SCONES
These Irish Soda Scones pack the hallmarks of our favorite St. Patrick's Day bread-loads of currants and caraway seeds-into a single serving with a light, fluffy texture. Just mix, scoop, bake, and enjoy with a spot of tea.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
- Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined.
- Scoop 1/3 cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.
- Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones; serve.
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IRISH SODA BREAD SCONES - WHOLE AND HEAVENLY OVEN
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- In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Cut in butter and work into flour with fingers or a pastry cutter until pea-sized clumps form. Stir in orange zest, caraway seeds, and raisins.
- In a medium separate bowl, whisk buttermilk and egg until smooth. Pour over dry ingredients and gently stir until a shaggy dough forms.
- Turn dough onto a floured surface and very gently knead several times until dough comes together (be very careful not to overknead or the scones will be tough) Form dough into 9x6 rectangle and cut into 8 even pieces.
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- Sift all the dry ingredients together into a mixing bowl, holding the sieve high above the bowl to get as much air into the mixture as possible.
- Pour in the buttermilk, then mix to a fairly soft dough, first with a spatula, then with your hands. Dough will be a bit sticky, but don't overwork it, or the scones won't turn out light.
- Cook on a hot griddle or non-stick pan on high, for about 5 minutes, then turn, lower the heat and continue to cook for another 5 minutes. (These turned out very large, so you can make half the recipe, or make 8 scones with the full recipe too if you prefer a smaller size.)
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