Irish Soda Scones Recipe

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Irish Soda Scones Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Irish Soda Scones

 

Ingredients


FROM LOIS FLACK


CYBEREALM BBS (31507861120

1 * * * * * *
1 lb white flour
1 tsp baking soda
1 tsp cream of tarter
1/2 tsp salt
1 tbsp margarine
1 cup buttermilk



 

Preparation

Preheat oven to 350øF. Sift dry ingredients. Cut in margarine.
Add buttermilk a little at a time to make a stiff dough. Knead for
two or three minutes. Roll out to 1/2 inch thick on a floured
surface. Cut with a 3-inch biscuit cutter and place on a cookie
sheet. Bake 15 minutes. When brown on top, turn and brown the other
side.

Makes 6 - 8 scones.

Source: "The Cookin' O'The Green" - February '94 edition - Family
magazine.

Typed for you bu Lois Flack, CYBEREALM BBS, Watertown, NY.

 

 

Servings: 6

 

 

 

 


 

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