1 lb (450g/3¼ cups) white flour, preferably
1 level teaspoon/½ American teaspoon salt
1 level teaspoon/½ American teaspoon breadsoda
Sour milk or buttermilk to mix - 12-14 fl ozs (350-412 ml) approx.
First fully preheat your oven to 230ºC/450ºF/regulo
Sieve the dry ingredients. Make a well in the centre. Pour most of the milk in
at once. Using one hand, mix in the flour from the sides of the bowl, adding
more milk if necessary. The dough should be softish, not too wet and sticky.
When it all comes together, turn it out onto a well floured worked surface. WASH
AND DRY YOUR HANDS. Knead lightly for a second, just enough to tidy it up, flip
over. Flatten the dough
into a round 1 inch (2.5cm) deep approx. Cut into scones. Cook for 20 minutes
approx. in a hot oven (see above).
Cheddar Cheese and Thyme Leaf Scones
Substitute thyme leaves for mixed herbs in above recipe.
Cheese Scones or Herb and Cheese Scones
4 ozs (110g/1 cup) grated mature Cheddar cheese
Make the White Soda bread or herb dough. Stamp
into scones, brush the top of each one with egg wash and then dip into grated
cheddar cheese, bake as for soda scones, or use to cover the top of a casserole
Rosemary and Olive Scones
Add 1½ tablespoons of chopped fresh rosemary and 2 tablespoons roughly chopped
stoned black olives to the dry ingredients and proceed as in the master recipe.
Rosemary and Sundried Tomatoes Scones
Add 1-2 tablespoons (1½ - 2½ tablespoons) of chopped rosemary, 2 tablespoons
(2 American tablespoons + 2 teaspoons) of chopped sundried tomatoes to the flour
and continue as in the basic recipe. Form into a loaf of bread or scones.
Make a white soda bread dough with or without herbs. Flatten into a 1 inch
square. Dot the top with whole olives. Brush generously with olive oil, sprinkle
with sea salt, cut into square scones and bake as above.