Darina Allen's White Soda Scones
Great with olives, sun dried tomatoes or caramelized onions added, the possibilities are endless for the hitherto humble soda bread
- 450g (1lb) white flour, preferably unbleached
- 1 level teaspoon salt
- 1 level teaspoon bread soda
- sour milk or buttermilk to mix – 350-400ml (12-14fl ozs) approximately
Soda bread only takes two or three minutes to make and 30-40 minutes to bake. It is certainly another of my 'great convertibles'.
First fully preheat your oven to 230ºC/450ºF/Gas Mark 8.
Sieve the dry ingredients. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well-floured worked surface.
Wash and dry your hands.
Tidy it up and flip over gently. Pat the dough into a round about 2.5cm (1 1/2 inches) deep and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this. Bake in a hot oven, 230ºC/450ºF/Gas Mark 8 for 15 minutes, then turn down the oven to 200ºC/400ºF/Gas Mark 6 for 30 minutes or until cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.
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