- 450 g plain white flour
- 1 level tsp salt
- 1 level tsp bicarbonate of soda
- 1 tblsp chopped fresh herbs (such as rosemary, thyme, sage, parsley or chives)
- 400 ml buttermilk or sour milk (add 3 generous tbsp natural yoghurt or juice from ½ lemon to 400ml/14 fl oz fresh milk)
- 75 g cheddar or gruyere cheese
- Preheat the oven to 250°C (475°F/Gas 9).
- Sieve the dry ingredients into a bowl, then mix in the chopped herbs. Make a well in the centre. Pour in all the milk at once. Using one hand, with your fingers outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl. The dough should be softish, though not too wet and sticky.
- When the dough comes together, turn it out onto a well-floured round or square shapes about the size of a scone, then place on a floured baking tray. Generously sprinkle each soda bread scone with the grated cheese.
- Place the tray in the oven. Cook for 10-20 minutes (depending on size) until golden and sounding hollow when tapped on the bottom. Turn the oven down to 200°C (400°F/Gas 6) after 10 minutes if they are already golden.
- Top Tip: As well as using up leftover herbs and cheese, pieces of leftover bacon would be lovely stirred into the scone dough.