White Soda Scones The dough is just perfect for children to play around with, even if it does then get heavy from overhandling. You should see some of the creations that my sons make dinosaurs are their favorites!  

Ingredients 

32/3 c (1 lb) all-purpose flour

1 tsp salt

1 tsp baking soda

13/4 c buttermilk or sour milk

Method

Preheat the oven to 450°F (230°C). Sift the flour, salt and baking soda into a large bowl, and rub the mixture with your fingertips to incorporate some air. 

Make a well in the center and pour in most of the buttermilk. Using one hand, with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together, adding more liquid if necessary. 

The dough should be quite soft, but not too sticky.

Turn it out onto a floured surface, and do not knead it but gently bring it into one ball. Flatten it slightly to a height of about 11/2 inches. 

Cut the dough into squares or whatever shape you like. Put the scones onto a baking sheet, pop into the hot oven and cook for 10–15 minutes (depending on the size). 

Have a look at them after 10 minutes; if they are deep golden brown, then turn down the heat to 400°F (200°C) for the remainder of the time. 

When cooked they should sound hollow when tapped. Cool on a wire rack.

Varations 

HERB SCONES

Add 1–2 tbsp of chopped fresh thyme, rosemary, parsley, chives, marjoram, savory or sage to the flour before you pour in the buttermilk. For even more flavor, you could sprinkle the tops with grated Cheddar cheese before they go into the oven.

PESTO SCONES

Add 1–2 tbsp basil pesto to the buttermilk before mixing with the flour. These are also delicious with chopped olives mixed in with the flour.

CRISPY BACON AND PARMESAN SCONES

Add about 1/3 cup chopped cooked crispy bacon, a good pinch of cayenne pepper and 2 oz finely grated Parmesan cheese to the flour at the start, then brush the tops of the raw scones with beaten egg or leftover buttermilk and sprinkle with more grated Parmesan cheese.

SWEET SCONES

Add 2 tbsp superfine sugar to the dry ingredients. Also, put 1 egg into a measuring cup, lightly beat and add buttermilk or sour milk to make 13/4 c. 

This makes the dough slightly richer. In addition, you could add any of the following ingredients to the flour at the start of the recipe: 4 oz golden raisins (or currants) and 1/2 teaspoon pumpkin pie spice; 4 oz chopped chocolate; or 1 teaspoon ground cinnamon and an extra 2 tbsp sugar. 

Then brush the tops with beaten egg and dip into 1/4 c (2 oz) granulated sugar mixed with 1/2 teaspoon ground cinnamon.