Chocolate Irish Soda Scones

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It is the only thing cinnamon cannot be dumped into.

It is (one of) the only things you have to use real sugar in.

Crusty, chewy, healthy. That just about sums up this irish soda scone.

I sixth-ed a recipe for breakfast. Eat it yourself if you make it. Don’t give it to your friends/neighbours. There’s no butter, no oil, in fact a bit dry– tastes perfect with some jam/kaya. No nut butter please. It will burn a hole in your throat. I’m sure you don’t want that, do you?

For someone quite used to eating dry stuff (soda biscuits and toasted bread), the irish soda scones were fine for me. Will it be okay for you? I don’t know. Would you like to try your luck?

Chocolate Irish Soda Scones

Adapted from Joy of Baking

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Ingredients

Makes 1 serving 

 All purpose flour 4 tbs
Whole wheat  flour 4 tbs
Cocoa powder 1 tbs
Baking soda  15g
Sugar 2 tbs
Baking soda (I roughly estimated this) 1/6 tsp
Salt (I roughly estimated this) 1/6 tsp
Buttermilk ¼ cup (60ml)
To make buttermilk,  Add ¼ tbs of lemon juice/white vinegar to a bit less than ¼ cup of preferably skim/low fat milk.Let sit for 5-10 minutes before using.

 

 

 

 

 

 

 

 

 

 

 

 

Method:

  1. Preheat oven to 220° C and place rack in center of oven. Line a baking tray with parchment paper. 
  2. In a large bowl, whisk together the flours, cocoa powder, sugar, baking soda, and salt. Make a well in the centre of the flour mixture and add most of the buttermilk. Using one hand, or a wooden spoon, mix (adding more buttermilk if necessary) until you have a soft, moist dough.
  3. Transfer the dough to a lightly floured surface and gently knead the dough into a round. Cut this circle into triangular sections. Place the scones on your prepared baking sheet and brush the tops with a little extra buttermilk and then dust with a little flour. This gives the baked scones a wonderful floury brown crust.
  4. Bake for about 20 minutes or until nicely browned and a toothpick inserted into the centre of a scone comes out clean. Test by tapping the bottom of a scone – it should sound hollow. Remove from oven and place on a wire rack. These scones are best served warm from the oven with jam or kaya (with butter if you want).

 

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