Soda bread scones are quite different from normal scones, they have a lovely crisp outside and a slightly chewy soft inside. They don’t crumble and the flavour is something else.
I can’t claim this recipe – and the lemon curd in the photo is shop bought (Mrs Darlingtons Lemon & Lime Curd – so good!). Ballymaloe is the home of Irish bread making and this soda bread recipe is one of their finest. It’s quick and economical to make.
450g (3 cups) of plain white flour
1 level teaspoon salt
1 level teaspoon bread soda
1 pint (600 ml) buttermilk
Preheat the oven to 250° and lightly flour your baking tray and your clean work top.
Sieve the flour, salt and bread soda together into a large bowl. Make a well in the centre and pour in the milk. I find you need just under a pint, certainly no more. Using your hand, with your fingers extended into a firm claw, mix in a circular motion until you pull the mix together.
If the mix is too sticky / wet add a little more flour. Turn the mixture out onto your work surface. Wash and dry your hands, pat them in flour and pat the mixture into a round (leave it whole if making a soda loaf). I like to pat mine into a log shape. I slice into 2 inch rolls, pat around the edges and transfer to the baking tray.