Scone or Irish Soda Bread?

I just got back from Ireland, where the beer and the bread kept me fed for a week! When I came home, it was all I could do not to start baking that night–with an 8 hour time-difference and a 14 hour travel stint!

But I wanted something that would go well with my California life-style. And I needed to use my sourdough starter–now. So I came up with this recipe.

I started with #gingeredwhisk ‘s terrific sourdough Irish Soda Bread recipe, and went from there, adding lemon juice, lemon zest, and lots of ice-cold butter. That gives the bread its scone-like lusciousness.

Try it with clotted cream, butter, fromage blanc, cream cheese, jam–you can’t go wrong!

Travel is definitely broadening!

Sourdough starter Irish Soda Bread

A great way to add some tangy flavor, and use that sourdough discard!

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Prep Time 20 minutes mins

Ingredients

  

• 3/4 Cup unfed (discard) sourdough starter
• 3/4 Cup regular or 2% milk You can substitute the traditional buttermilk for the milk but still add some lemon juice!
• 1 TBS lemon juice
• 5 TBS ice-cold butter, cut into cubes
• 1/2 Cup raw oatmeal best not to use instant!
• 2-21/2 TBS sugar
• 2 tsp baking powder I like the low-sodium kind
• 1/2 tsp baking soda
• 1 tsp salt
• 1 TBS lemon zest optional but delicious!

Instructions

 

• Preheat your oven to 400F. Put a mat on your baking sheet, or use an 11x8 baking pan, lined with parchment.
• Combine the starter, milk, lemon juice, egg in a medium bowl.
• Place all dry ingredients (and lemon zest, if using) in a large bowl, whisk to blend.
• Cut in the butter with a pastry blender, two knives, or your fingers, until you have a mix of sandy and pea-sized texture.
• Stir in the wet ingredients from the bowl. Using your hands, combine until you have a shaggy dough. Add a bit more flour or milk, just until the dough comes together. Knead--no more than a minute!--until it's relatively smooth.
• Shape into a loaf or round. Using a sharp knife, cut deep scores into the dough. This is vital for it to cook properly. You can brush the top of the dough with a bit of milk.
• Bake for about 45-50 minutes. Check the internal temperature: it should be 190F.
• Let cool 15-20 minutes on a rack.
• To store, wrap tightly in foil, and store in the refrigerator.

Notes

This makes a somewhat scone-like bread, due to to the cold butter. It's great with clotted cream, cream cheese, fromage blanc, butter, jam...