Irish Soda Bread Scones (Scottish White Bannocks)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
452 kcal
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Course
Bread, Baked Goods
Irish Soda Bread Scones (Scottish White Bannocks)
Description
This recipe combines flour, baking soda, cream of tartar, and salt sifted together to incorporate air and help leavening. Buttermilk is added to create a soft, slightly sticky dough without over-mixing to maintain lightness. The dough is shaped into a round about half an inch thick and sliced into quarters for even cooking.
Cooking on a hot griddle or non-stick pan involves high heat initially to set the crust, then lowered heat to cook through without burning. This produces rustic scones with a delicate crumb and golden exterior. The size can be adjusted by making smaller portions or cooking the whole dough round scored into four.
Serve warm or cooled, optionally split horizontally using a fork for texture, and enjoy with butter, jam, or as a side bread.
These scones have alternate names based on regional tradition but share the same preparation and texture.
Ingredients
- 3 ½ cups flour
- ¾ tsp baking soda
- ¾ tsp cream of tartar
- 1 tsp salt
- 12 oz buttermilk
Instructions
- 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.)
- You can also cook the entire dough as a whole, just scoring it into quarters first.
- Remove from pan and cool slightly before cutting in half (horizontally;) using a fork gives a better texture. Serve as desired.
Notes
- To achieve a light texture, do not overwork the sticky dough.
- You may make half or double the recipe to adjust the size or number of scones.
- Scoring and cooking the dough as a whole round is an option for larger servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 452kcal | 23% |
| Carbohydrates | 88g | 29% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 878mg | 37% |
| Potassium | 325mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 143IU | 3% |
| Calcium | 115mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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