Irish Soda Bread

Pictured: full recipe (2 loaves), with currants added to just 1 loaf.
4 C flour
1 Tbls baking powder
1 tsp salt
¾ tsp baking soda
1 C raisins, dried currants...
2 C buttermilk

Sift together dry ingredients. Stir in raisins, currants (and/or caraway seeds, etc). Add buttermilk and stir until dough forms. Turn dough onto floured surface and knead for one minute. Halve the dough; shape each half into a round loaf. Transfer loaves to lightly greased baking sheet.

Use a sharp knife to cut a ¼" deep 'X' across tops of loaves. Bake at 350°, 45-55 minutes. Transfer loaves to rack to cool.

Double Chocolate Scones

2 C flour
1/3 C cocoa powder
1/3 C brown sugar
2 tsp baking powder
¾ tsp baking soda
¼ tsp salt
½ C butter
1 egg yolk
8 oz plain yogurt
½ C mini chocolate chips


Stir together flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Using a pastry blender (or a fork) cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry ingredients.






Combine egg yolk and yogurt in the 'well'; add chocolate chips. Stir mixture together until well moistened. Gently knead dough until all crumbs are combined and mixture is smooth. Roll or pat dough into a 9-10" circle; cut into 8-10 wedges.

Place wedges 1" apart on ungreased baking sheet. Bake at 375° about 18 minutes. Cool slightly...best served warm.

Serving suggestions: Drizzle with powdered sugar glaze (½ C powdered sugar, 1 Tbls melted butter, 1 tsp vanilla, add teaspoons of milk until it is of a drizzling consistency), or dust with powdered sugar. For a decadent treat...cut scones in half, serve with a layer of whipped cream and raspberries between the top and bottom halves.

Scotch Shortbread

So simple, and oh so delicious!

½ C powdered sugar
1 C softened butter
2 C flour
pinch salt
1 tsp vanilla

Mix all ingredients thoroughly. Roll or press, cut into wedges or bars, etc.*
Bake 20 minutes at 315°.

* I don't have a shortbread mold, but I do have a 2" thistle stamp, so I roll mine into balls, then stamp them.

Cranberry - White Chocolate Scones

While these scones are subtlely decadent with cranberries and white chocolate, the basic scone recipe -- thanks to Melissa from my book club! -- could easily be adapted to include other fruits and flavors. Have fun with it!

1 ¾ C. all-purpose flour
¼ C sugar
2 ½ tsp baking powder
½ tsp salt
5 Tbls chilled, unsalted butter, cut into pieces
6 Tbls half and half (or use 3 Tbls whipping cream, 3 Tbls milk)
1 egg, beaten
½ C fresh, frozen or dried cranberries
½ C white chocolate chips

Combine flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Add half and half, egg, cranberries, and white chocolate. Stir until dough begins to hold together.

Turn onto lightly floured board. Knead for 2 minutes. Pat in 1/2 inch round; cut into 8 wedges. Transfer to baking sheet lined with parchment paper or sprayed with vegetable oil. Bake at 400° for 12-14 minutes until golden brown.

Let cool – but best served still warm. Serve with Mock Devonshire Cream (recipe below) and jam, if desired.



Mock Devonshire Cream
4 oz. cream cheese
1 C whipping cream
1 Tbls powdered sugar
½ tsp vanilla

Blend ingredients in blender or food processor until very thick. Cover and refrigerate until needed.