I gave in and bought a loaf last week, rather than baking one, but I ate it all and St. Patrick's Day is not until Friday. I thought that, combined with the Blizzard that Wasn't (really) was a good excuse to pull out last year's post about soda bread scones!
Just the thing to enjoy with a cup of tea (Irish Breakfast of course) on a cold, snowy/icy day!
Years ago, when I walked my daughter to school before my walk to work, I would pass a coffee shop that sold to-die for soda bread scones. I've been craving them lately so here you go.
Disclaimer - this recipe is adapted from one given to me by a mother at my school who baked me the loaf form of this every Christmas and St. Patrick's Day for as long as her children were in the school. When they graduated, she gave me the recipe.
The recipe is very simple:
You start with 4 cups of sifted flour. I imagine you could use any flour (or a mix). I used King Arthur's white.
Next add 1 tsp. baking powder and 1 tsp of salt. (I only used a shake of salt and I used low sodium baking powder).
1/3 of a cup of butter gets cut into the dry mixture. The recipe recommends using a pastry blender or fork to evenly distribute.
Next up - 1 cup of seedless raisins (or dried cranberries for a nice variation) and my favorite part - 2 tablespoons of caraway seeds!
Confession. I messed up this next part because I added the baking soda in with the dry ingredients. It did not cause any problems.
You're supposed to mix 1 tsp baking soda with 1 1/3 cups of buttermilk and 1 egg in a small bowl. You add this to the dry mix and knead gently.
|See the dark specks from the coconut palm sugar?|
At this point you could form it into a loaf, but instead I shaped it into scones. Likewise, the loaf should ideally go in a cast iron pan. I used parchment paper. ;)
The result was about 15 wonderful scones that kept nicely in the refrigerator in a ziplock bag.
They may be Irish, but I think you'll enjoy them all year long - especially when you sub cranberries (or some other fruit).