Rachel Allen’s White Soda Scones
- Yield 12 pieces
- Prep 10 mins
- Cook 10 mins
Splurge on lemon curd and good Irish butter for these scones.
- 1 2/3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 3/4 cups buttermilk
- Preheat oven to 450F.
- Sift flour, salt and baking soda into a large bowl, and rub the mixture with your fingertips to incorporate some air. Make a well in the center and pour in most of the buttermilk. Using one hand, with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together, adding more liquid if necessary. The dough should be quite soft, but not too sticky.
- Turn dough out onto a floured surface and do not knead it but gently bring it into a ball. Flatten slightly to a height of about 1 1/2 inches. Cut dough into squares or whatever shape you like. Place scones onto a baking sheet. Bake 10 to 15 minutes (depending on size). When cooked they should sound hollow when tapped on the bottom. Cool on a wire rack.
Cheese-Herb Scone variation:
Add 1 to 2 tablespoons chopped fresh thyme, rosemary, parsley, chives, marjoram, savory or sage to the flour before you pour in the buttermilk. For even more flavor, you can sprinkle the tops with grated Cheddar cheese before they go into the oven.
Recipe from Favorite Food at Home with Rachel Allen (Morrow, 2006).