Rural flavour to favourite

Arlene Thompson. INLT-11-11-10 600-CON
Arlene Thompson. INLT-11-11-10 600-CON
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Arlene and students on the ‘Step Up’ programme at Carrickfergus Cookery School, had a go at baking this week, and enjoyed making (and eating) these homemade scones made the old fashioned way with sodabread flour and buttermilk.

On September 5, Arlene will be cooking up a variety of Ulster Scots recipes, in Ballycarry Community Hall as part of the Broadisland Gathering celebrations.

The demonstration starts at 7.45 pm.

Buttermilk scones

Makes 10

8 ozs self raising soda bread flour

1 beaten egg

1 oz castor sugar

2ozs butter, cubed and chilled in fridge

1 carton of buttermilk

1. Rub together butter and flour until it resembles bread crumbs

2. Add castor sugar and mix.

3. Add beaten egg and a little buttermilk and combine until mixture is ready to be handled. Do not over mix!

4. If mixture is too sticky add a little more flour - if too dry add a little more buttermilk.

5. Turn out onto a floured surface and knead very lightly, do not over knead. Flatten with your hand or a rolling pin and use a pastry cutter to cut out rounds.

Makes roughly 10 depending on how thick or thin they are.

They don’t have to look dainty as the rough texture is part of the appeal of this recipe

6. Place on a lightly floured baking tray and brush the tops lightly with a little milk or use some beaten egg and buttermilk, mixed together.

Bake in a hot over 200C/fan 180C/gas 6 for 10 minutes until light golden on top.

7. Place on a cooling tray. Serve warm or if you wish to store some, you will get best results if you freeze them as soon as they have completely cooled.

Cooks’ tip: Add halved cherries or sultanas to the mix before kneading, or try adding fresh raspberries and white chocolate chips.