Irish Soda Bannock
Hillary Willliamson
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This delightful scone-type bread is studded with festive dried fruit, such as raisins or currants. A traditional favorite for St. Patrick's Day, it also makes for a fun Christmas treat for the kids.
More St. Patrick’s Day Recipes
St. Patrick’s Day Recipes Slideshow
St. Patrick’s Day Leftover Recipes Slideshow
Ingredients
- 2 cups (8 ounces) flour
- 1 tsp. salt
- 1 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 cup (about 1/8 L) buttermilk
- 1 tablespoon (1/2 ounce) butter
- 1/8 cup (1/2 ounce) sugar
- optional: 1/4 cup dried fruit (1 ounce, traditionally raisins)
Cooking Instructions
- Sieve the flour, salt, cream of tartar and baking soda.
- Rub in the butter with your fingertips.
- Add the sugar and raisins, mix well.
- Mix in a small amount of buttermilk to form a wet dough - the amount is about 1/2 cup (1/8 of a liter box of buttermilk). You should be able to pick up and handle the dough, but it should also be pretty damp and stretch easily.
- Dust a countertop with flour and knead the dough a little (the fun part of breadmaking!).
- Then form the dough into an oval shape a couple of inches high, roll it in flour and place it in a floured baking pan.
- Flatten it to about 1-1/2 inches height with the backs of your hands in the pan.
- Bake for 30 minutes at 350 degrees F.
- Check that the center is cooked with a toothpick before you take it out.
- Delicious warm or cold!
