Somebody who always encourages buying local and in season is Clodagh McKenna. This is a lady with her fingers in many pies, not only with her television work and regular columns in national newspapers and magazines, Clodagh is also working with Super Valu to promote local and artisan producers, the spokesperson for AGA and the driving force of Slow Food in Ireland. Clodagh first came to our attention on her show Fresh From the Farmers Market, where she travelled around the county visiting markets and some of the food producers. The book to accompany the series is The Irish Farmers Market Cookbook and I have taken today's recipe from it. I really enjoy this cookbook as it shows a great variety of recipes, sweet and savoury,using ingredients that are seasonally available from many markets or local producers or recipes using products that would normally be available at these markets. Clodagh's recently launched magazine explores topics including fashion, home, book reviews, product sourcing and of course plenty of recipes. I would recommend this mag as a good read for foodies.
In Clodagh's recipe for these scones 1tsp of chopped thyme is used I have substituted this with spring onions. If preferred you could bake the dough in one piece as a loaf of soda bread. These scones are lovely served with soup or a weekend fry up.
White Soda Scones with Cheese and Spring Onions
225g (8oz) plain flour
1tbsp baking powder
pinch of sea salt
50g (2oz) butter
125g (4.5oz)mature Chedder cheese, grated
3 spring onions (whites only),sliced
125-150ml (4.5-5floz) milk
1. Sieve the flour, baking powder and sea salt into a bowl. Rub the butter into the flour mixture until it resembles fine breadcrumbs.
2. Stir in two-thirds of the cheese, followed by the spring onions.
3. Gradually pour in sufficient milk to make a soft dough.
4. Roll out the dough on a floured surface to a thickness of 1cm. Cut circles with a pastry cutter.
5. Place the circles on a lightly oiled baking tray and sprinkle with the remaining cheese.
6. Bake in a preheated oven at 200 c,400 f,Gas Mark 6 for 12-15 minutes. Transfer to a cooling rack for 5 mins, then eat hot with lashings of real butter.