Giant Scone-Style Soda Bread

Ingredients

• 300 g All-purpose flour (plus extra for dusting)
• 30 g Sugar
• 4 g Baking soda
• 2 g Salt
• 60 g Cold unsalted butter (cut into small cubes)
• 100 g Plain yogurt (unsweetened)
• 80 ml Milk
• 1 Egg (for egg wash)

Steps

1. 1

   Preheat your oven to 190°C (375°F).

2. 2

   In a large mixing bowl, sift together 300g of all-purpose flour, 30g of sugar, 4g of baking soda, and 2g of salt.

3. 3

   Add 60g of cold cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with no large lumps of butter remaining.

4. 4

   In a separate small bowl, whisk together 100g of plain yogurt and 80ml of milk.

5. 5

   Pour the yogurt and milk mixture into the dry ingredients. Use a spatula to gently fold the mixture together until a shaggy dough forms. Do not overmix or knead.

6. 6

   Turn the dough out onto a lightly floured surface. Gently pat it into a thick round disc, approximately 2-3 inches thick.

7. 7

   Place the dough on a baking sheet lined with parchment paper. Use a sharp knife or bench scraper to score a deep 'X' or cross into the top of the dough, about halfway through the thickness.

8. 8

   Beat one egg and lightly brush the top of the dough with the egg wash for a golden finish.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.

10. 10

    Transfer to a wire rack and allow to cool slightly before slicing. Serve warm with butter and jam.

Notes

The key to a light texture is to keep the butter cold and avoid overworking the dough. If you don't have yogurt, you can substitute with buttermilk.

Nutrition per serving

• bread
• scone
• british
• baking
• no-knead
• tea time
• easy
• vegetarian