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Sconish Bread and Lemon Curd

For the memorial service last Sunday, I didn't make scones. I'm no goddess. But, well, something similar seemed appropriate, so I brought a sort of scone-like Irish-soda-bread-ish thing, and homemade lemon curd.

Sconish Bread

Makes two 9" rather flat loaves of a cross between scones and Irish soda bread.

4 cups all-purpose flour, plus 1/4 to 1/2 cup
1/4 cup white sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
2 cups milk or buttermilk
1 cup currants, or raisins, or a mix of both

Preheat oven to 375 degrees F. Lightly grease two 9" cake pans or pie plates and set aside. In a large bowl, stir together the 4 cups of flour with the sugar, baking powder, baking soda, and salt.

If you want to do it "the right way", have the butter icy cold and mix it into the dry ingredients with two knives or a pastry blender, or use your fingers, till it become a coarse meal. If you're unsure of yourself or want it to go a little quicker, have the butter at room temperature and mix in with a spoon. Add in the milk and stir in till the dough starts to clump, then add in the currants/raisins and mix till it becomes a soft sticky dough.

Sprinkle your hands and a cutting board with some of the extra flour and knead the dough for about 2 to 3 minutes, adding more flour if necessary. Halve the dough and put each half into a pan and spread it out to cover the bottom of the pan completely. Slice a large "X" across the top of each loaf with a sharp knife. Bake for about 35 minutes, till golden brown.

Lemon curd goes nicely with the bread. I recommend and use this recipe as tasty and foolproof, no matter how scary the in-between stage looks.

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