White Soda Bread and Scones*

Preparation info

  • Difficulty


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About


  • 450 g/1 lb/ cups flour
  • 1 level teasp./1 American teasp. sugar
  • 1 level teasp./1 American teasp. salt
  • 1 level teasp./1 American teasp. breadsoda, sieved
  • sour milk or buttermilk to mix—350–425 ml/12–15 fl ozs/1½-2 scant cups approx.


First fully preheat your oven to 230°C/450°F/regulo 8.

Sieve the dry ingredients. 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 floured board, knead lightly for a few seconds, just enough to tidy it up. Pat the dough into a round about 4 cm/½ inches deep and cut a deep cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this. Bake in a hot oven, 230°C/450°F/regulo 8 for 15 minutes, then turn down the oven to 200°C/400°F/regulo 6 for 30 minutes or until cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.

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