Irish Sodabread


Irish soda bread is such an easy bread to bake, not very many ingredients and it takes no time, as there is no time spend kneading the dough or waiting for it to rise. It is best eaten the same day, however, leftover is nice toasted with butter and jam.

Irish Sodabread

Course Bread
Prep time 5 minutes
Cooking time 45 minutes
Total time 50 minutes
Servings 6


  • 450 g flour
  • 1 tsp sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 350-425 ml buttermilk


  1. Combin the dry ingredients in a bowl

  2. Start by adding 350 ml of the buttermilk

  3. Mix together with your hand shaped like a claw. The dough should not be kneaded

  4. When the dough starts to come together, add more milk if it is to dry, pour the dough out on the table sprinkled with a bit of flour

  5. Sharp the dough into a ball and flatten it a bit, so it's about 2 inch tall

  6. Place on a baking sheet and scratch an x on the top with a knife

  7. Bake for 15 min a 230 ℃ and the lower the heat to 200 ℃ (180 ℃ convection oven) and bake for a further 25-30 minutes. 

  8. Place on cooling rack to cool a bit

  9. Enjoy when it's still warm with butter and jam 

Chocolate scones

I like scones, with or without chocolate – they are easy to make, and you don’t need a lot of ingredients. They are one of those things you can whip up in jiffy for an afternoon treat.

Scones with chocolate

Course Bread
Keyword bread, chocolate
Prep time 5 minutes
Cooking time 10 minutes
Total time 15 minutes
Servings 6 scones


  • 190 gram flour
  • 1 tsp salt
  • 2 tsp sugar
  • 4 tsp baking powder
  • 2 tbsp butter
  • 150 ml milk
  • 150 gram chocolate - chopped optional


  1. Mix the dry ingredients and the chocolate

  2. Add butter and milk, and knead the dough. Be careful not to over knead, as it will make the scones dry

  3. Shape the dough into a disc, and cut into 6 triangles

  4. Place on a baking tray and bake at 220 ℃ for about 10 min

  5. Leave to cool.

  6. Enjoy as they are, or cut in half and enjoy with butter and jam.

This recipe was originally posted on mu danish blog