Shamrock soda scones

Method

1. Preheat the oven to 230ºC.

2. 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. 

3. 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.

4. Brush the top with buttermilk or egg wash and dip in oatmeal or a mixture of rolled oats and grated Cheddar cheese.

5. 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.