shamrocks

Irish Soda Scones


A peasant's bread that can be made on an open fire, hot stove, or electric griddle. Traditionally it was made in a round, cast-iron griddle.

-Use soda scones with cold butter and jam as a snack
-May be toasted, and taskes great with butter, oven-toaster works best, otherwise tends to burn on the edges and get stuck
-May be eaten cold with butter, and tastes great
-Absolutely MARVELOUS when browned in bacon grease, and served with bacon and eggs. Simply cut your scone (as sized below) in half, and throw in frying pan after cooking the bacon. It only takes a few moments to brown, and the taste is BEYOND COMPARE.


RECIPE
3 cups of flour
1/2 teaspoon salt
3/4 tablespoon baking soda
3/4 tablespoon baking powder
1 litre of buttermilk
(multiply by 2,3,4 etc if desiring greater quantities)

-sift all dry ingredients
-add buttermilk slowly, to make a VERY soft dough
-sprinkle bread board with flour to keep dough from sticking to same
-spoon out 2-3 heaping tablespoons onto flour board
-sprinkle enough flour over wet dough so it doesn't stick to your hands
-pat it smooth with your hands into a circle - approx 1/2 inches thick
-using a large kitchen knife, score (cut) the circle using generous amounts of extra flour to keep dough from sticking
-use a spatula to lift the uncooked scones onto your griddle
-generously flour the griddle to keep the dough from sticking to the pan -if using an electric frypan SET TEMPERATURE to 180 degrees
-allow the scones to rise, and when top is smooth and dry, then flip over and do the other side. They should cook to a golden brown
-once cooked, set scones on their sides to cool and brush off excess flour with a stiff brush
-call your family and friends, and have a feast!

from Pat D

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