My best Irish soda bread recipe has a moist, cake-like texture accompanied ... You also might want to check out all my various recipes for scones. A good place to start is with my Favorite Scones ...

To give these hearty scones deep, sweet flavor the cooks at Christopher Kimball's Milk Street coat rolled oats in maple syrup ...

The Irish American version of Irish soda bread tastes more like a slice of scone or a biscuit than bread. Expect this Irish ...

Pat the dough into a round about 2.5cm deep and cut into scones. Bake for 20 minutes. This recipe can also be used to make a loaf of white soda bread. Pat it into a round as before and cut a cross ...

Have a go at making your own Irish soda bread. Try it for breakfast, lunch or tea, slap on some butter, use it to mop up your stew, this bread goes with everything. This soda bread can be cooked ...

Stir together the flour, soda, salt in a large bowl. Cut in the shortening/butter with a pastry blender until it looks like coarse meal. Add all of the wholemeal flour, stir, then add the ...

Without yeast, the bread relies on a reaction between the buttermilk and baking soda to leaven the dough. The Irish claimed this bread as their own because their climate is best suited to grow ...

Cool on a wire rack. If you don't have buttermilk for the soda bread recipe, you can use half-and-half plain yoghurt mixed with milk. You can also use milk that has been soured by stirring in a ...

"Folks flocked to Café Cecilia for Max’s simple, seasonal food with Irish influences. His ethos is to keep things simple and ...

Food Stylist: Simon Andrews. All of the best food for March 17, including corned beef and cabbage, Irish stew and soda bread. Christopher Simpson for The New York Times. Food Stylist: Barrett ...

From banana bread scones to a ‘good morning’ berry crisp, Sarah Kieffer’s new cookbook 100 Morning Treats is packed with glorious dishes to kick off your weekend. During the week ...

The darker the maple syrup, the better the scones will taste. Seek out either “dark” or “very dark” syrup for the boldest, richest flavour. To balance the maple’s sweeter notes, tangy buttermilk ...