How to make: Brown Soda Scones (for 10 cent each)
Published 16/04/2014 | 12:20
Traditional recipes are the ones that have been handed down.
Generation to generation, the ones that I learned in my family kitchen as I was growing up. Often frugal, but not obviously so, it's great to have a recipe that you can lash together that isn't going to cost you a bucket.
This is my family recipe for brown soda scones. I use this to make 8 mini-scones for lunchboxes for the kids, but it also makes 4 generous scones at a cost of 10c each. Yep, you read that correctly. It costs only 10 cents per large scone. It's no wonder that I make soda bread at least once a week.
To explain how I came to the ingredient costs, I've included an image of a spreadsheet which shows you the ingredients you would need to buy to make the scones from scratch, the costs of these ingredients in a large Supermarket in Ireland this week (3rd week in April 2014), and how I break down the cost to the recipe and per scone.
• 100g strong white flour
• 100g coarse wholemeal flour
• 1 teaspoon baking soda
• 25g salted butter, softened
• 100ml buttermilk
• Extra buttermilk for dabbing on top & some seeds of your choice.
Preheat your oven to 200 degrees Celcius and line a baking tray.
In a large bowl, mix the flour, baking soda & butter until you get small breadcrumbs. Pour in the buttermilk and loosely mix until it all comes together in a dough. If it’s a little dry add a small amount of water.
Once you have a loose dough, turn it out onto a floured board and using the palm of your hand push the dough until it is about 1.5cm thick all the way around. Using a small cookie cutter or scone cutter, cut out the scones and put directly onto the lined baking tray. Brush the top of the scones with extra buttermilk and sprinkle with seeds of your choice.
Bake for approximately 15 – 20 minutes. They should be golden brown and the seeds should have changed colour too. Remove from the baking tray and allow to cool slightly on the rack before serving. These scones can be frozen once cooled for up to 2 months, or are best eaten on the day they are baked as they contain very little salt. This makes them ideal for baby lead weaning.
Caitríona Redmond writes the food blog Wholesome Ireland and her first book “Wholesome” is available from Mercier Press and all good bookstores nationwide. You can find her on Twitter and on Facebook.