IRISH SCONES (source)
3 cups (420 grams) all-purpose flour (or a mixture of whole wheat flour and white all purpose flour)
1 tablespoon (15 grams) granulated white sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (360 ml) buttermilk
Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Make a well in the center of the flour mixture and add most of the buttermilk. Using one hand, or a wooden spoon, mix (adding more buttermilk if necessary) until you have a soft, moist dough.
Transfer to a lightly floured surface and gently knead the dough into a 7 - 8 inch (18 - 23 cm) round that is about 1 inch (2.54 cm) thick.
Cut this circle into 6 triangular sections.
Place the scones on your prepared baking sheet and brush the tops with a little extra buttermilk and then dust with a little extra flour. This gives the baked scones a wonderful floury brown crust.
Bake for about 20 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean.
Test by tapping the bottom of a scone - it should sound hollow. Remove from oven.
These scones are best served warm from the oven with a little butter and jam.
Makes 6 large scones.
You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using.
Baking is easy, if you don't use eggs!