Teeny Weeny Soda Scones
The soda bread base only takes 2 or 3 minutes to make. Teeny weenie brown or white scones take just 10 – 15 minutes to bake
SERVES
40
PEOPLE
PREP TIME
3
MINUTES
COOKING TIME
15
MINUTES
Ingredients
1lb (450g) white flour, preferably unbleached
1 level teaspoon teaspoon of salt
1 level teaspoon teaspoon of bread soda (bicarbonate of soda)
sour milk or buttermilk to mix – 350 – 400ml (12-14fl oz) approx.
4cm (1 1/2 inch) cutter approximately
Method
First fully preheat your oven to 230°C/450°F/Gas Mark 8.
Sieve the dry ingredients into a large 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 board. WASH AND DRY YOUR HANDS. Tidy it up then flip it over. Flatten the dough into a round, about 2.5cm (1 inch) thick and stamp out into teeny weeny scones.
Bake in a hot oven, 230°C/450°F/Gas Mark 8 for 15 minutes (approx.) or until cooked through. If you are in doubt, tap the bottom of the bread, if it is cooked it will sound hollow.
Cool on a wire rack.
Chopped fresh herbs e.g.; rosemary, thyme or olives may be added to the dry ingredients to make delicious little herb scones.
Brush the tops with egg wash and dip in grated cheddar cheese for yummy cheddar teeny weenies.
