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. Those of you who’ve been following me for a while will have seen my brown soda bread recipe and video. I decided to take my own challenge from my previous sugar post and try a sweet variety of the soda bread recipe. Scones are typically much lighter (they use butter and eggs) than soda bread so I use the term loosely here.
Makes 45 mini scones approx. or 1 large loaf
4 cups plain white all-purpose flour
1 1/2 tsp. baking soda
3/4 tsp. salt
1/3 cup xylitol (natural sugar substitute) plus additional for sprinkling before baking.
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 cups low-fat buttermilk
1 egg beaten for egg wash
NOTE: Not being a big sweets guy I tailored this recipe to my taste. The flavors here are distinctive yet subtle, however if you have more of a sweet tooth go ahead and add a touch more of ‘sugar’ and spices to make it all nices. (I came up with that all by myself, can you tell?)
Pre-heat oven 400°F (200°C)
Thoroughly mix all dry ingredients together in a large bowl. 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 3 inch cutters to shape scones.
Place onto baking sheet and brush tops with egg wash. Sprinkle each scone lightly with xylitol.
Bake 10 – 12 mins and let cool on wire rack.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.