Mini Cheese and Onion Irish Soda Scones
They are soft enough for your toddler to grip and chew, but here’s the important bit, these are as much for you as they are for your little one. They have fibre to support your gut, energy to keep you going throughout the day, calcium for growing bones and iron too.
Make them, freeze them…and make sure you eat them…preferably warm with melted butter dipped into a bowl of your favourite soup.
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Mini Cheese and Onion Irish Soda Scones
Prep Time10 Minutes
Servings16
Cook Time15 Minutes
Ingredients
1.5 cups whole meal flour
1.5 cups plain flour
2 tsp bicarbonate soda
50g butter (at room temperature)
4 spring onions finely diced
2 handfuls grated cheddar
250ml (1 cup) buttermilk
Directions
INGREDIENTS
- 1.5 cups whole meal flour
- 1.5 cups plain flour
- 2 tsp bicarbonate soda
- 50g butter at room temperature
- 4 spring onions finely diced
- 2 handfuls grated cheddar
- 250ml (1 cup) buttermilk
METHOD
- Pre-heat oven to 180ºC/350ºF.
- Add the flours and bicarbonate of soda to a large bowl and stir well. Add the butter and using your fingers, rub through the flour until they resemble breadcrumbs.
- Stir in the spring onions and cheddar, then pour in the buttermilk and stir until it comes together into a dough. Empty onto a well floured surface, and knead gently, then use a rolling pin to about 2cm thick. Use a 5cm cutter and cut out as many as possible. Brush the top of the scones with a little extra buttermilk.
- Bake for around 15 minutes until the scones have risen and are golden.
- To serve, slice in half and serve with butter. These are great as a side for soup.
10 minutes
Prep Time
15 minutes
Cook Time
16
Servings
Recipe
INGREDIENTS
- 1.5 cups whole meal flour
- 1.5 cups plain flour
- 2 tsp bicarbonate soda
- 50g butter at room temperature
- 4 spring onions finely diced
- 2 handfuls grated cheddar
- 250ml (1 cup) buttermilk
METHOD
- Pre-heat oven to 180ºC/350ºF.
- Add the flours and bicarbonate of soda to a large bowl and stir well. Add the butter and using your fingers, rub through the flour until they resemble breadcrumbs.
- Stir in the spring onions and cheddar, then pour in the buttermilk and stir until it comes together into a dough. Empty onto a well floured surface, and knead gently, then use a rolling pin to about 2cm thick. Use a 5cm cutter and cut out as many as possible. Brush the top of the scones with a little extra buttermilk.
- Bake for around 15 minutes until the scones have risen and are golden.
- To serve, slice in half and serve with butter. These are great as a side for soup.