Irish Scones

4 cups bread flour, plus extra for rolling
1/2 heaping teaspoon baking soda
1 teaspoon salt
1/2 heaping teaspoon granulated sugar
2 cups buttermilk

Heat the oven to 350°F.  Lightly flour a baking sheet and set aside.

Sift the flour, baking soda, salt, and sugar into a large mixing bowl.  Make a well in the center of the dry mixture and add the buttermilk.  Mix together by hand until thoroughly combined.  Be careful not to overwork the dough; it should be light and springy to the touch.

Turn the dough out onto a well-floured surface and form into a large rectangle.  Using a rolling pin and extra flour as needed, roll the dough into a 9x6-inch rectangle about 3/4 inch thick.

Cut the dough into 9 strips about 1 inch wide, then cut each of the strips into six 1-inch squares.

Arrange the dough squares on the prepared baking sheet in nine rows of six, so they are just barely touching. (As they rise in the oven, the scones will merge together.)  Bake until the scones are golden brown, 17 to 20 minutes, rotating the baking sheet halfway through the baking time.  Let the scones cool on the baking sheet for 5 minutes, then remove them from the sheet and gently separate them before serving.

Makes 54 small scones.


From The Vermont Farm Table Cookbook by Tracey Medeiros