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How to make Sultana Scones and Soda Bread. Easy Bread recipes, home made, Artisan Bread

Updated on March 29, 2013
4.5 stars from 4 ratings of Sultana Scones


I'm using one of Hub pages new hub styles, so lets see how it works with this recipe.

Sultana scones are defiantly one of my favourite things, topped with butter and home-made jam they have a real feel good factor.

I’ve put soda bread in here because they are very similar to make. So how do we make Sultana scones and Irish soda bread? Follow me...


Cook Time

Prep time: 30 min
Cook time: 12 min
Ready in: 42 min
Yields: makes 8-10 scones
sultana scone ready for you
sultana scone ready for you | Source

Ingredients for Sultana Scones

  • 450g self raising flour, sifted
  • 125g sultanas, washed
  • 300ml approx milk
  • 100g caster sugar
  • 100g butter
  • 1/2 teapoon salt
  • 2 teaspoons of baking powder


Making good scones is all about technique, I know many people whose best efforts always turn out like rock buns and not light fluffy, yummy, scones.


This is what to do

  1. The first job, is to preheat the oven gm7 or 220º/425º, this makes sure that the temperature in the oven is hot when you put your scones in. This is one thing I don’t think that you make in your mixer, you have to get your hands in and feel it. Sift in your flour and add the dry things. Mix them up well, and then add your butter. Rub it in using just your fingertips and lifting it above the edge of the bowl and let it sprinkle back into the bowl. This adds air and will give you a better result, keep doing this until all your flour has a fine crumb texture. Beat the eggs and milk, you can you use buttermilk or even yogurt if you prefer. Stir into the flour with a flat wooden spoon, be gentle the last thing you want at this stage is a compacted dough. Finish off with your fingers so that you can feel the dough.
  2. When you turn it out onto a floured surface, it should only just be holding together. Gently roll out, I tend to just gently flatten out the mix until it is about ½ an inch think, to be honest I use the length of my thumbnail as a measure. With a cutter cut your scones and place them on a floured tray. Gather together the excess and then roll that out, as above and then keep doing this until you’ve used up all the dough. Place in the oven and sit back with a cup of coffee. Ten maybe twelve minutes should turn them golden brown and ready to take out of the oven. Place your scones on a wire rack and allow to cool.

Serving Ideas

When they are fresh from the oven, scones need very little, a thick spread of butter goes down a treat.

What about topped with homemade jam, later in the year I'll show you how to make the most scrumptious jam from all kind of fruit.

There is always the classic cream tea. Sultana scone topped with clotted cream and strawberry jam, or a fresh strawberry.

there is a debate as to whether the jam, or the cream should be on top.

What to drink with Sultana Scones?

I like a glass of cool milk with mine, but what about a lovely milky lattee or cappuccino, perhaps with a drop of amaretto to add a smile.

The perfect tea for sultana scones has to be Assam tea. It has a soft flavour, very little tannin so that there is no dryness to its taste.



Spread with butter and jam
Spread with butter and jam | Source
should the jam or the cream be on the top?
should the jam or the cream be on the top?

Irish Soda Bread


I’ve put these two recipes together, because they are very similar, not the taste, but the ingredients and method. Irish soda bread when cooked right has a wonderful light, fluffy texture. I’m lucky with my flour supplier who actually produce a flour particularly for Irish soda bread. If you don’t have source like that, well you can use any strong white flour.

It is great bread if you don’t have time to wait for proving and the usual resting times required for most bread types.

Ingredients

500gm of strong white flour, or if you want to make a wholemeal version use that instead.

300-350ml of butter milk, or full cream milk.

1 tsp of salt

1 tsp of bicarbonate of soda and 1tsp of baking powder.

you also need a flour dusted oven tray.

How to make your soda bread


Pre-heat your oven to gm9 or 240.C.

You can make this in a mixer or by hand if you have the strength and like the hands on feel. Sieve the flour, salt and baking powder with the bicarb, and mix together. Add your milk and knead until the gluten strands become nice and elastic. Make it into whatever shape you like. Irish soda bread is traditionally made like a cottage loaf. It helps to put a deep cut into the dough. The superstition about this is that it allows the devil to get out of the dough.

turn the oven down to gm7 220 C

dust the top of the bread with corn flour and place in the middle of the oven for 30-35 minutes. to check that the bread is cooked, remove it from the oven, turn it upside down and give it a tap with your finger, becareful it will be very hot. If it has a hollow sound then you are ready.


other types of Irish Soda Bread

As I stated above, you can add different types of flour.

Try adding some rye flour, this will make it darker and add extra flavour.

Wholemeal and whole grain flour will give you texture and extra taste.

You can also add fruit, sultanas, dates, apricotes or figs.

Nuts, such as pecan or walnuts, or try broken hazel nuts.

Seeds, such as caraway or fennel will give it a differrent flavour.

Add maple syrup, malt extract, or treacle.


Wholemeal flour with added grains.
Wholemeal flour with added grains. | Source
Source

What shall I drink with it.

Irish soda bread is great tear and share bread that goes with anything.

Try it with cheese, fruit and perhaps a glass of wine.

Oyster Bay Sauvignon Blanc, a really easy to drink New Zealand wine.

Jacob's Creek Sparkling Chardonnay Pinot Noir. I love bubbly and quite often we crack open a bottle of Bucks fizz.

I suppose a nice bottle of Guinness beer would fit the bill perfectly.

Cheers, bottoms up.

Comments

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    • tonymead60 profile imageAUTHOR

      Tony Mead 

      5 years ago from Yorkshire

      Ethel

      thank you for your visit and the Guiness idea sounds really good.

      regards

      Tony

    • ethel smith profile image

      Ethel Smith 

      5 years ago from Kingston-Upon-Hull

      Try with Guiness :) What great recipes and I love scones and soda bread so perfect for me thanks

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      Hi Vincent,

      Thank you for the comment, I'm pleased you like the look of the scones. I'll see if I can get UPS to ship a batch for you. Perhaps Scottie will beam them up and over.

      cheers Tony

    • profile image

      Vincent Moore 

      6 years ago

      These were mouth mothering drooling good. Your images were perfect and one could almost smell and taste those biscuits. I love the one with jam on it, would be one of my favorites. The new format looked great as well, very appealing. Well done Tony, now ship me a batch of those to Canada please:-)

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      cold dawn

      many thanks for your kind words, and votes.

      cheers Tony

    • profile image

      colddawn 

      6 years ago

      a great couple of recipes set out the best I have ever seen on HUbs.

      I'll try for sure.

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      nar thas talkin ar lass

    • Rosemay50 profile image

      Rosemary Sadler 

      6 years ago from Hawkes Bay - NewZealand

      ee ba gum lad

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      Rosemay50

      Glad you found it useful, I hope you enjoy my hubs. I like the jam on first too.

      Glad to meet another Yorky.

      alsee thee ar lass.

      Tony

    • Rosemay50 profile image

      Rosemary Sadler 

      6 years ago from Hawkes Bay - NewZealand

      I am one of those people who sometimes, not always but sometimes finish up with rock cakes. So thank you for the tips.

      I like my jam on first and then the cream.

      I am from Yorkshire too so its nice to meet someone from my home county

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      Angie, Amen to that, good times indeed.

      regards

      Tony

    • Angie Jardine profile image

      Angie Jardine 

      6 years ago from Cornwall, land of the eternally youthful mind ...

      Good times, Tony ... good times.

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      Angie, we had a STandard ten van, with a makeshift backseat balanced on apple boxes, so you can imagine. The highlight of the journey was to call at Bourton on the water, to see the tropical birds flying wild around the village and it had the most wonderful miniture village of itself.

      I must say I envy you living down there, just a little bit.

      regards

      Tony

    • Angie Jardine profile image

      Angie Jardine 

      6 years ago from Cornwall, land of the eternally youthful mind ...

      You're welcome, Tony ... I used to rent a cottage in Mousehole when I first moved down here from Yorkshire ... and I know all about the drive back there.

      My wonderful son still lives there and I do that journey a few times a year ... though the motorways have made it easier. Just can't bear to think what it must have been like before them!

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      Angie, one thing I love about scones with cream and jam is that they remind me of wonderful holidays when I was a kid. Fowey, and St.Mawes were really special to me. I caught my first mackrel on a boat out of Mousehole, proper champion. The only drawback, was the long drive back to Yorkshire before motorways. It took two days, via places such as Ashby de la Zouch and Bourton on the water.

      Thank you for reminding me of that.

      regards

      Tony

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      Derdriu, you are right about the buttermilk, I agree it is slightly nicer.

      I prefer the cream on top no doubt about it.

      thank you for making time to comment and vote, your comments are always appreciated.

      Fabio was out with his girlfriend, she's a bit demanding on his time, she'll have to go!

      take care owd pal

      regards

      Tony.

    • Angie Jardine profile image

      Angie Jardine 

      6 years ago from Cornwall, land of the eternally youthful mind ...

      Coming from the land of the definitive cream tea (Cornwall), Tony, I must thank you for the scone recipe. As you say scones are trickier than one would think ...

      And those photo's are simply scrumptious ...

    • profile image

      Derdriu 

      6 years ago

      Tony, It's buttermilk that I like to use with scones and soda bread. In particular, you do your usual great job of coordinating clear directions with your illustrative original photos. Additionally, I really like the serving suggestions, particularly in terms of what to drink. New Zealand wine, fruit and cheese sound great with the bread as do Assam tea, clotted cream and strawberry jam with the scones.

      So which order do you prefer in terms of cream, jam and scones?

      Thank you for sharing such belly-rumbling, finger-licking, lip-smacking, mouth-watering recipes, voted up + all categories.

      Respectfully, Derdriu

      P.S. Where's Fabio?

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      HI taff, nice to hear from you again. Thanks for the votes and your visit.

      Have a good week.

      regards

      Tony

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      kelleyward

      thank you for the votes and the share. Give them a try, great for a feet up session.

      regards Tony

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      Hi Kashmir

      nice to hear from you again, I'm working on tasta-hubs so that people can really enjoy my ecipes:]

      regards Tony. thanks for votes, hope your week goes well too.

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      writer20

      many thanks for votes and for your interest. It's always nice to hear from old friends.

      Tony

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      truthfornow

      why not have a go, the recipe is easy, just be gentle, that's the secret.

    • scarytaff profile image

      Derek James 

      6 years ago from South Wales

      Great recipes, Tony. Voted up and useful.

    • profile image

      kelleyward 

      6 years ago

      I'm hungry right now and after looking at these pictures I'm starving! Great looking recipe I can't wait to try it soon. Voted up, beautiful, and shared! Take care, Kelley

    • kashmir56 profile image

      Thomas Silvia 

      6 years ago from Massachusetts

      Hi Tony, i have enjoyed reading about these great recipes and could almost smell the bread baking. Great job !

      Vote up and more !!!

      Have a great week my friend !

    • writer20 profile image

      Joyce Haragsim 

      6 years ago from Southern Nevada

      Thanks Tony, I think I'll give your scones a try they look so delicious in the great photo's.

      Voted up,interesting and awesome, Joyce

    • truthfornow profile image

      truthfornow 

      6 years ago from New Orleans, LA

      These recipes look so good. I am not much of a baker, so I appreciate the detailed instructions. Adding what to drink is a nice and unique touch.

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      marcoujor

      many thanks for the comments and the visit and of course the interest.

      many thanks

      Tony.

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      6 years ago from Yorkshire

      Viking305

      thank you for the visit, the votes, and the fan mail.

      Your suggestion sounds great, I must try it.

    • marcoujor profile image

      Maria Jordan 

      6 years ago from Jeffersonville PA

      Dear Tony,

      Wow, now I am starving! Your hub is well presented in the new format and makes me anxious to try these delicious sounding recipes. I love your suggestions for drinks and would love to actually join you for a visit...!

      Along those lines, may I be so bold as to ask you to e-mail me directly through HubPages (my profile)... I am 'cooking' up a project I would like to speak to you about.

      Voted UP & UABI-- have a great day, mar.

    • viking305 profile image

      L M Reid 

      6 years ago from Ireland

      Great recipes for Irish Soda Bread and Scones. I love to have the fresh scones with raspberry jam and whipped cream.

      The Irish Soda bread is lovely fried on the pan with rashers and eggs. Great recipe

      Thanks for SHARING. Up and Awesome

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