I love scones, but they can be too rich. This soda bread ticks all the boxes with way less fat. It is adapted from a recipe from the Great British Bake Off. Perfect for breakfast or tea.
3 cups of flour
1 teaspoon salt
2 teaspoon baking powder
¼ cup sugar
4 tablespoons butter cut into small pieces
1 cup dried cranberries
Zest from one orange
1 teaspoon vanilla (you could also use almond)
6 oz buttermilk
Preheat oven to 350℉.
Line a baking sheet with parchment paper.
Mix the flour, salt, baking powder, and sugar together. Add the butter and rub it through your fingers until it looks like breadcrumbs. Add the cranberries and orange zest. Mix to coat the cranberries.
In a measuring cup, measure out the buttermilk. Add the egg and the vanilla to the buttermilk and mix until fully incorporated.
Add the buttermilk mixture to the dry ingredients. Gently mix with a wooden spoon. Once mostly incorporated, finish mixing with your hand. Don’t over mix. Make a ball with the dough and put on the prepared baking pan. Flatten until you have a disk measuring about 3 inches thick. Take a knife and cut through the dough to create wedges.
Bake for about 30 minutes until golden brown.
Take out and cool on a cooling rack.
Serve as is or with butter, jam, or perhaps clotted cream.