Irish or Scottish Soda Scones (White Bannocks)

 

I may ruffle some red hair here, but did you know that Saint Patrick was Scottish?

Do your own google search if you don't believe me, but it's true. See, I told you! ;)

Now, instead of giving you a recipe for Corned Beef and Cabbage, I'm going to show you how to make a quick and easy recipe for Soda Scones to celebrate the day of the patron saint of Ireland. Both the Irish and Scots make these versatile scones, or White Bannocks.
They can be split in half and fried for breakfast, or served as a traditional afternoon tea scone, with jam and cream, or toasted and spread with some good quality salted butter (I like Kerrygold, and it's Irish!) for a wonderful snack.

My favorite way of eating soda scones is the traditional way: frying them in the same pan after cooking some bacon, which doesn't necessarily have to be served before 9 am (who doesn't have breakfast for dinner now and then?)

A few days ago, a friend (who is originally from Scotland) gave me a book to borrow, called Maw Broon's Cookbook. I LOVE this book! Children in Scotland (including me!) used to receive a comic/cartoon book at Christmas called "Oor Wullie" or "The Broons."  Maw Broon (Mother Brown) was the matriarch of "The Broons" (The Browns.) and she and Paw had 8 children. This cookbook is a representation of her supposed actual cookbook, complete with tape, marks, tea stains, handwritten recipes and notes (and scribbles and drawings by her "weans" (children.))

After perusing the book, I decided to try the Soda Scone recipe. Super simple, very quick to make, and almost perfect (I've made a few changes...sorry, Maw, noo (now) they're perfect!)

IRISH or SCOTTISH SODA SCONES (WHITE BANNOCKS)

adapted from Maw Broon's Cookbook

makes 4 large scones (serves 8)

Ingredients

1 lb (3 1/2 cups) flour

3/4 tsp baking soda

3/4 tsp cream of tartar

1 tsp salt

12 oz buttermilk

Sift all the dry ingredients together into a mixing bowl, 

holding the sieve high above the bowl to get as much air into the mixture as possible.

Pour in the buttermilk.

Then mix to a fairly soft dough, first with a spatula, then with your hands. 

Dough will be a bit sticky, but don't overwork it, or the scones won't turn out light.

Roll out onto a floured board and form into a round shape about 1/2" thick.

Cut into quarters.

Cook on a hot griddle or non-stick pan on high, for about 5 minutes,

then turn, lower the heat and continue to cook for another 5 minutes.

These turned out very large, so you can make half the recipe,

or make 8 scones with the full recipe too if you prefer a smaller size.

 Remove from pan and cool slightly before cutting in half (horizontally;)
using a fork gives a better texture.

You can also cook the entire dough as a whole, just scoring it into quarters first.

Serve as desired, as part of a British breakfast, or with afternoon tea, or as a snack, 

especially for St. Patrick's Day.

 Love scones? Here are three other recipes you can try~

Afternoon Tea Scones

Scottish Potato Scones

Cream Girdle Scones