“Would you care for a cuppa?”
“One lump or two?”
“Cream or lemon?”
A few weeks ago my friend Linda hosted a little tea party. It was exquisite, as all tea parties should be. Here are some photos. I post this because 1) I encourage others to have tea parties for no other reason than ‘because’. Or its spring. Or Mothers day. Or…and 2) I was planning on giving out the recipe for Irish soda bread scones. I still will give the recipe, but realized I never actually got a picture of them. I have a picture of the cream scones and the cranberry-orange scones with honey-butter glaze. But none of the Irish soda scones. And those are the ones my older son keeps asking for. He has been to Scotland, the capital of sconesville and knows his scones! (Lets pronounce it like the Scots, sc-ons. Not like us, sc-o-n)
Thank you Linda for a delightful afternoon.
Here is the recipe for the Irish Soda Bread Scones. Enjoy with some creme fresh or jam.
Irish Soda Bread Scones
- Yield: 8-10 scones
Since Irish soda bread is really just an over sized scone anyway, why not try to make some scones out of it?
- 1/2 cup whole wheat pastry flour or just whole wheat
- 1 1/4 cup all purpose flour
- 1 cup oats, old fashioned
- 1/3 cup brown sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cube butter or 1/2 cup, same thing
- 1 egg
- 2/3 cup buttermilk
- 1/2 tsp. cinnamon
- 1/2 cup toasted pecans optional
- 1/4 cup cinnamon chips optional
- Toast the oats in a 400 degree oven for about 10 minutes. Pulse in a food processor when toasty and slightly cooled.
- In the food processor, add the flours, the salt, baking powder and baking soda, sugar, cinnamon and cinnamon chips if using. Pulse to mix.
- Add the cube of butter, cut into about 8 pieces and pulse until blended. Add nuts and pulse some more. Add buttermilk and pulse until dough holds together.
- Put onto a floured board and gently fold over several times to make it cohesive. Pat into a large disk, about 3/4″ high. Cut into wedges and put each piece on parchment paper lined baking sheet. Put in the freezer for 15 minutes.
- Preheat the oven to 425. Brush the scones with milk or cream. Sprinkle with coarse sugar and bake until golden brown. About 15 minutes more or less.