Currant Soda Scones is a traditional Irish recipe for a classic fruited scone made with lard and leavened with bicarbonate of soda. The full recipe is presented here and I hope you enjoy this classic Irish version of: Currant Soda Scones.
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Ingredients:
240g plain flour
1 tsp bicarbonate of soda
1 tsp cream of tartar
1/2 tsp salt
45g lard
30g caster sugar
45g currants
45g sultanas
30g mixed peel, chopped
buttermilk to blend (see the home-made buttermilk recipe for making your own)
Method:
Sift together the flour, bicarbonate of soda, cream of tartar and salt into a bowl. Add the diced lard and rub into the flour mix with your fingertips until the mixture resembles fine crumbs.
Stir in the sugar, dried fruit and chopped peel, mixing with a round-bladed knife (which is the traditional way). Now work in just enough buttermilk to bring the ingredients together as a soft dough.
Turn out onto a lightly-floured work surface. Using your hands, tear off pieces of the dough and shape with your hands into rounds that are 5cm in diameter and 12mm thick.
Arrange on a lightly-greased baking tray and glaze with a little buttermilk. Transfer to an oven pre-heated to 220°C and bake for 10 minutes, or until well risen and golden brown on top.
Serve warm or cold, accompanied by butter.
As well as individual scones, the scone mix can also be shaped into a single large round which should be baked for between 20 and 25 minutes.
