Cheesy Irish Soda Scones
These scones are best served warm on the day they are made. Feel free to omit the cheese and herbs and replace them with 1/3 chopped chocolate for a sweeter soda scone. Alternatively, leave out all flavour additions and serve the plain scones warm with butter and jam.
Servings 6 people
- 3 cups all-purpose flour or an equal mix of all-purpose and whole grain flours
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons dill weed
- 1 1/2 cups buttermilk
- 2/3 cups aged cheddar cheese
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Combine the flour, salt, and baking soda in a medium mixing bowl and whisk. Add the dill and stir. Make a well in the centre and add the buttermilk. Working quickly, use your hands or the end of a wooden spoon and mix until you have soft, moist dough.
Transfer the dough to a lightly floured work surface and shape it into an 8” round disk. Using a sharp knife or bench scraper, cut the dough into 6 equal triangular sections.
Set the scones on the prepared baking sheet and sprinkle each with some of the cheese. Bake for 15-20 minutes, or until a tester inserted into the centre of one of the scones comes out clean. Another way to test the doneness of the scone is to tap on the bottom of it, and if it sounds hollow then it’s baked through.
Calories: 315kcal | Carbohydrates: 50g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 712mg | Potassium: 160mg | Fiber: 1g | Sugar: 3g | Vitamin A: 225IU | Calcium: 169mg | Iron: 3mg