Soda bread is one of those classic Irish bread recipes that’s handed down from generation to generation. It’s one of the first recipes I learned way back when. If you’ve been following me for a while you’re probably familiar with my brown soda bread recipe and video and even my sweeter version in the form of mini scones (right?). Well I’m back at it just in time for Easter and even Mother’s Day with another savory soda bread recipe with a lovely Spring twist added.
Makes around 16 5″ scones or 1 large loaf
4 cups organic white all-purpose flour
1 1/2 tsp baking soda
3/4 tsp salt
1/2 tsp ground nutmeg
zest of 1 lemon
2 cups low-fat buttermilk
1 bunch asparagus – cut into 1/4′ slices, blanched in boiling salted water for 30 seconds, drained and refreshed in ice cold water
Preheat oven 400°F (200°C)
Sieve flour and baking soda together and add to other dry ingredients in a large bowl along with asparagus. Make a well in the center of mixture and pour in buttermilk. Stir using one hand in circular motion starting in the center of bowl working towards the outside until all the flour is incorporated. Dough will be sticky. Turn dough out onto a floured surface. Knead lightly 4-5 times. Roll flat to about 1 inch thick and use a 5-inch round cookie cutter to shape scones.
NOTE:Use a larger cookie cutter if you want but add extra time to bake if you do.
Bake 10–12 mins and let cool on wire rack.
If you make the recipe as a loaf cook for 15 minutes at 450F and another 15 minutes (30 minutes total) at 400F. Bread should sound hollow when tapped on the bottom when cooked.
Put a bit o’ butter on those scones, Andre! (Does anyone get that?)
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.