Shamrock soda scones
Celebrate St Patrick’s Day with these light, fluffy scones topped with raspberry jam and softly whipped cream - perfect for kids in the kitchen
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
450g plain flour
1 level tsp salt
1 level tsp bicarbonate of soda/bread soda
350-400ml sour milk or buttermilk
110g grated mature Cheddar cheese
flaked oatmeal
A shamrock ‘cookie’ cutter
Method
Preheat the oven to 230ºC.
Sieve the flour into a large bowl. Carefully measure the salt and bicarbonate of soda. Sieve into the bowl. 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 work surface.
Tidy it up and flip over gently. Pat the dough into a round, about 3cm deep. Dip the cutter in flour in between cutting each scone to avoid the mixture sticking. Stamp out shamrock-shaped scones.
Brush the top with buttermilk or egg wash and dip in oatmeal or a mixture of rolled oats and grated Cheddar cheese.
Bake at 230ºC for 5 minutes, then turn down the oven to 200ºC for 10 minutes or until cooked. If you are in doubt, tap the bottom of the scones: when they are cooked, they will sound hollow.
