Yahoo Lifestyle How to Make Irish Soda Bread 10x Better, According to Martha Stewart
When it comes to traditional Irish recipes, most people may think of corned beef and cabbage, Irish beef stew and shepherd's pie. But you can't forget about Irish soda bread.
Irish soda bread is a traditional St. Patrick's Day recipe that has stood the test of time, but like many traditional foods, it has also evolved. When we were looking for a twist on Irish soda bread better suited for a modern holiday table, we stumbled across Martha Stewart’s Irish Soda Scones.
If you want the flavors and comfort of Irish soda bread in a new form, do yourself a favor and give Martha Stewart’s Irish soda scones a try for your St. Patrick’s Day dinner.
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What Is Irish Soda Bread?
Irish soda bread is a dense, hearty quick bread that’s traditionally formed into a large, round loaf. The outside is crusty, and the inside is soft. The addition of buttermilk adds a slight tangy flavor.
The bread dates back to the mid-1800s during Ireland’s famine. With cheap ingredients like wheat flour, sour milk, baking soda and salt, families could bake bread to survive. The baking soda (hence the name) and sour milk (aka buttermilk) acted as leavening because yeast wasn’t readily available.
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Traditionally, Irish soda bread is a one-bowl recipe where you mix white or wheat flour, salt and baking soda, then make a well for the buttermilk. (Note that some variations include sugar and/or raisins for a bit of sweetness.) You stir the mixture until it forms a shaggy dough, transfer it to a floured surface and shape it into a round loaf.
Using a sharp knife, you cut a 1/2-inch deep cross in the center of the dough. Tradition has it that the cross represents the Catholic faith or Gaelic cross, while others think it symbolizes “letting the fairies out” or releasing any demon spirits. From there, the bread is baked until golden brown. The last step? Serve it warm with lots of salted butter, preferably Irish butter.
What Makes Martha Stewart's Irish Bread Soda Scones So Special
Martha’s method of making Irish soda bread into scones takes the idea of Irish soda bread and turns it into portable, easier-to-eat treats.
A big loaf of Irish soda bread can dry out once it's sliced—Irish soda bread scones solve that problem. Also, because scones are smaller, they bake faster while still keeping a soft interior and crispy exterior. They're a great thing to make for a fun St. Patrick's Day breakfast or brunch and are perfect with a cup of tea.
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How to Make Martha’s Irish Soda Bread Scones
Martha Stewart’s Irish soda bread scones recipe is posted on her website, along with a step-by-step video, but here’s a quick rundown of how to make them:
Combine all-purpose flour, baking soda, baking powder, salt and granulated sugar in a bowl, then cut in cold unsalted butter. Stir in currants, caraway seeds and buttermilk until just combined. Place mounds of dough on a parchment-lined baking sheet about 3 inches apart. Bake at 425° for 15–20 minutes. Cool the scones completely.
If you want to gild the lily (er, scones), make a quick glaze by mixing powdered sugar, whole milk and orange zest in a small bowl. Once the scones are cooled, drizzle the tops with the icing.
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