Traditional Irish-Scottish Soda Bread Scones with Buttermilk
Experience the heartwarming flavor of the Emerald Isle with these Traditional Irish-Scottish Soda Bread Scones. These delightful scones are crafted with a blend of wholemeal and plain white flour, giving them a nutty texture and a rustic taste. The addition of tangy buttermilk creates moisture and richness, making them the perfect accompaniment to hearty soups, stews, or a full Irish or Scottish breakfast. Best enjoyed warm, split open, and slathered with creamy butter, these scones are not only easy to make but also bring an authentic touch to your dining table.
10
Servings
N/A
Calories
5
Ingredients
Ingredients
wholemeal flour
275 g (sifted)
plain white flour
275 g (sifted)
salt
1 teaspoon (not specified)
bicarbonate of soda
1 teaspoon (not specified)
buttermilk
400-500 ml (at room temperature)
Instructions
1
Preheat your oven to 220°C (450°F) and line a baking tray with flour.
2
In a large mixing bowl, combine the sifted wholemeal flour, plain white flour, salt, and bicarbonate of soda, ensuring they are evenly mixed.
3
Create a well in the center of the dry ingredients and pour in 400 ml (14 fl oz) of buttermilk.
4
Using your hands, gently mix the ingredients until a soft, pliable dough forms. If the dough appears too dry, gradually add more buttermilk, up to 500 ml (18 fl oz), a little at a time until you achieve the right consistency.
5
Turn the dough out onto a lightly floured surface and knead gently for no more than 30 seconds, just enough to bring it together into a round shape.
6
Flatten the dough to about 2.5 cm (1 inch) thick. Use a 7.5 cm (3 inch) plain cutter to press out individual scones, reworking any scraps to cut additional scones.
7
Place the scones onto the floured baking tray, leaving space between each one, and bake in the preheated oven for 20 minutes, or until they are well risen and golden brown.
8
Once baked, remove the scones from the oven and allow them to cool slightly on a wire rack before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Traditional Irish-Scottish Soda Bread Scones?
These are rustic, hearty scones made with a blend of wholemeal and white flour, using bicarbonate of soda as a leavener and buttermilk for moisture.
What types of flour are used in this recipe?
The recipe uses equal parts sifted wholemeal flour and plain white flour.
How much wholemeal flour is required?
You will need 275 grams of sifted wholemeal flour.
Can I use only plain white flour?
While you can, the scones will lose their traditional nutty texture and rustic flavor provided by the wholemeal flour.
What is the leavening agent used?
Bicarbonate of soda is the primary leavening agent in this recipe.
What role does buttermilk play?
Buttermilk adds richness and moisture while reacting with the bicarbonate of soda to help the scones rise.
How much buttermilk should I use?
Start with 400 ml and gradually add up to 500 ml until you reach a soft, pliable consistency.
What is the recommended oven temperature?
Preheat your oven to 220°C (450°F).
How long do the scones bake?
Bake the scones for approximately 20 minutes until they are well risen and golden brown.
How many scones does the recipe yield?
This recipe is designed to make 10 scones.
How thick should I flatten the dough?
The dough should be flattened to about 2.5 cm or 1 inch thick.
What size cutter is recommended?
A 7.5 cm (3 inch) plain cutter is ideal for these scones.
Why shouldn't I knead the dough for more than 30 seconds?
Gently kneading for a short time prevents the gluten from overdeveloping, ensuring the scones remain soft rather than tough.
Can I substitute the buttermilk?
You can use a mix of milk and lemon juice or yogurt, but authentic buttermilk provides the best flavor and texture.
Are these scones sweet?
No, these are traditional savory-style scones without added sugar.
How are these scones best served?
They are best served warm, split open, and slathered with creamy butter.
Can I freeze these scones?
Yes, once cooled, they can be frozen in an airtight container for up to 3 months.
How should I store the scones?
Store them in an airtight container at room temperature for up to two days.
What should the dough feel like?
The dough should be soft and pliable, not overly dry or crumbly.
Why didn't my scones rise?
This usually happens if the bicarbonate of soda is expired or if the dough was handled too much before baking.
Can I add fruit to the recipe?
Yes, you can add raisins or currants if you prefer a slightly sweeter scone.
How should I prepare the baking tray?
The recipe suggests lining the baking tray with a dusting of flour rather than grease.
What if I don't have a 7.5cm cutter?
You can use the rim of a glass or simply cut the dough into wedges with a knife.
Can I make a single loaf?
Yes, you can shape it into a round loaf, but the baking time will need to be increased to about 35-45 minutes.
Does this recipe contain sugar?
No, there is no sugar in this traditional soda bread scone recipe.
Should I sift the flour?
Yes, sifting both the wholemeal and plain flour ensures a lighter texture and removes lumps.
What temperature should the buttermilk be?
It is recommended to use buttermilk that is at room temperature.
Is a mixer required?
No, it is best to mix the ingredients by hand to maintain a gentle touch.
How do I know the scones are cooked?
They should be golden brown on top and sound hollow when tapped on the bottom.
What is the texture of these scones?
They have a nutty texture and a moist, rustic crumb.