Not quite traditional soda bread, not quite a scone. You can make one big loaf to share or cut out individual biscuits. Scone + soda = scoda! Pretty clever, huh? Okay, maybe not, but tasty nonetheless!
This is a bit of a kitchen-sink recipe, meaning as long as you follow the basic ingredients, you can add whatever sweet or savoury ingredients that you like.
- 2 cups plus 2 tablespoons all-purpose flour*
- 2 tsp baking powder
- 1-3 tsp sugar**
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup (56 grams) cold butter, cut in small pieces
- 125 ml (one pot) natural greek yoghurt
- 125 ml milk
- up to 1 cup of add-ins***
* You can substitute up to one cup of whole wheat flour or oatmeal (that’s been ground up in a food processor) for regular white flour.
** Less sugar for savoury bread, more sugar for sweet bread, you get the picture.
*** The sky’s the limit! Cheddar and chives, raisins and walnuts, sunflower seeds, poppy seeds, apricots, fresh rosemary, sun-dried tomatoes, it’s up to you.
Pre-heat oven to 215ºC/420ºF. Grease a round baking pan (or a cast-iron skillet if you have one, you lucky so-and-so) with butter or olive oil.
In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda and any other dry ingredients you may be using, such as cinnamon or herbs.
Add the cold butter and, using your fingers, quickly break the butter down into the dry ingredients. Some bits of butter will be the size of small peas, others the size of oat flakes. Stir in your chunky add-ins at this point, such as chives, cubes of cheese, raisins, dried fruit, etc.
In a small bowl, beat together yoghurt and milk.
Add the wet ingredients all at once to the dry ingredients. Stir with a wooden spoon or spatula, working to moisten every bit of flour with the milk mixture. Dump mixture out onto a lightly floured work surface and gently knead 4 to 8 times until the dough comes together into a loose ball. If the dough is too sticky, add a bit more flour. The dough should be moist but still shaggy. The dough won’t be smooth, which is fine, that’s better than over-kneading the dough.
Transfer dough to prepared pan. Use a serrated knife to mark an inch deep X into the dough. Place in the oven and allow to bake for 30-35 minutes, or until the top is a deep golden color and a skewer inserted in the center comes out clean. If you tap the bread it will make a hollow thudding sound when it’s finished.
If you prefer scones instead of one loaf of bread, pat the kneaded ball of dough into a round about 3/4″ thick and cut it into wedges or circles using a pastry cutter. Bake the scones on a baking pan lined with parchment paper – they will be finished baking after about 20 minutes.
Quick breads like this are best enjoyed fresh out of the oven, so serve warm with a bit of butter or a nice bowl of soup!
Adapted from Simply Recipes.
Servings: Eight. 240 calories (without calorific add-ins like cheese.)