Irish and Scottish Gaelic Soda Bread Scones

French Tart's Note:

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.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 8-12

Yield: 8.0 scones

• 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:

1. Pre-heat the oven to 220C/450F.
2. 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.
3. Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
4. 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.
5. 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.
6. Serve with soup, stews or traditional breakfasts.

Reviews

[Chef on the coast]

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!

[smellyvegetarian]

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!!

[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 210°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. :)