This is my own personal take on a combo of [somewhat] traditional Irish Soda Bread and an Irish Treacle Bread. Instead of the treacle, I use brown sugar to give it a similar molasses-like flavor profile. Best consumed with a generous helping of Kerrygold Butter or the classic clotted cream and jam combo.
Bits and Bobs
1 ¾ cup all-purpose flour
½ cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tbsp + 2 tsp brown sugar
3 tbsp unsalted butter, cold and cubed
¾ cup low fat buttermilk + more for brushin
Preheat oven to 375°F.
In a big bowl, combine both flours, baking powder and soda, salt, and sugar. Using your hands, cut the butter into the flour (basically you are squishing the cold butter and flour together) until the flour is nice a crumbly. A few larger chunks of butter left in the mix is okay.
In a separate bowl, whisk together the buttermilk and the egg, then add the wet to the dry ingredients. Using your hands or a wooden spoon, mix together until combined. Turn the dough out onto a floured surface and knead for a just a minute or so. The dough will be very tacky.
Scoop out golf ball sized mounds of dough onto a baking sheet lined with parchment paper or your Silpat. You can also bake as one loaf, just round out the dough and place in center of the baking sheet. Score the top of the loaf or each scone with a ‘+’ using a serrated knife. Brush a little extra buttermilk on the top of each scone and bake until golden brown. Scones will take about 18 minutes and the loaf will take about 30 minutes. The classic test for soda bread “doneness” is to knock on the baked bottom… if it sounds hollow its done!
Yields 10-12 scones or one 8-10 serving loaf.