Dulse Soda Scones is a modern Irish recipe for a classic scone made with buttermilk that's leavened with bicarbonate of soda and flavoured with dried dulse seaweed. The full recipe is presented here and I hope you enjoy this classic Irish version of: Dulse Soda Scones.
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Dulse is the seaweed, Palmaria palmata, also known as purple laver and it used to be a staple foodstuff for coastal communities in all the Celtic nations. The following recipe is a classic hebridean one.
Ingredients:
450g plain flour
1 tsp bicarbonate of soda
350ml buttermilk
1 egg, beaten
15g dried dulse
1 tsp salt
Method:
Place the dulse in a bowl of cold water and allow to soak for 10 minutes. When soaked, drain and chop the seaweed. Meanwhile sieve the flour, bicarbonate of soda and salt into a large mixing bowl. Add the chopped dulse and mix into the flour before creating a well in the certre and adding the buttermilk. Gently fold the flour into the buttermilk until the mixture comes together as a soft, but pliable, dough.
Turn the dough onto a floured board and using your hands flatten until about 3cm thick. Use a pastry cutter to shape into rounds and place these on a lightly-greased baking tray. Brush lightly with the beaten egg then place in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for about 25 minutes, or until risen and lightly browned. Transfer to a wire rack and allow to cool.
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