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! ;)
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)
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.
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,
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~