Soda Bread Scones
8 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150g plain flour
- 120g wholemeal bread flour
- 50g oats
- 1 tsp baking powder
- ยฝ tsp baking soda
- pinch of salt
- 50g cold butter, cut into cubes
- 200 ml buttermilk
- 1 large egg
Method
- Preheat the oven to 200c and line 2 baking trays with parchment paper.
- In a large bowl mix together the plain flour, wholemeal flour, oats, baking powder, baking soda and salt with a spoon.
- Add in the cold cubed butter and rub it into the flour mixture with your fingers.
- Make a well in the middle of the mixture, pour in the buttermilk and crack in the egg. Mix the buttermilk and egg together quickly with a fork and then using a wooden spoon gradually mix in the flour mixture until everything is well combined.
- Divide the mixture into 8 lumps, adding 4 to each tray.
- With your hands mould each into a round shape and press down on the top with your hand to make them flat.
- Bake in the oven for 12 minutes and then transfer onto a cooling rack for a few minutes.
- These are best eaten warm and can also be re-heated in the oven or microwave.