This recipe comes to us from Darina Allen's Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (Kyle Books; 2012). The baking tradition is one of the richest and most varied aspects of Ireland's culinary heritage. From earliest times, breadmaking was an integral part of daily life in almost every home, and it is now undergoing a huge revival across Ireland.
- 4 1⁄2 cups whole wheat flour (preferably stone ground)
- 4 1⁄2 cups all-purpose flour
- 2 tsp. (rounded tsp.) salt
- 2 tsp. (rounded tsp.) baking soda, sifted
- 3 1⁄2 - 4 cups buttermilk
For scones, make the dough as above. Flatten the dough into a round about 1 inch deep. Cut into scones. Cook for about 20 minutes in a hot oven at 450°F.