The seaweed gives such an interesting and unique flavour and I bet if you give these scones to anybody they will never guess the secret ingredient. They are also possibly the easiest recipe to appear on this blog to date. However after a nervous, exciting and joyful weekend I thought that a simple and easy to follow recipe was needed. This bread is also very humble and unpretentious, probably what I need to eat right now to bring me back down to earth after just receiving such fantastic news. That great news is that Gourmet Dough has been named as a Finalist in the Best Youth Blog and Best Newcomer Blog categories in the Irish Blog Awards. I am feeling thrilled to bits at the moment.
This recipe can of course be made into a traditional soda bread with a cross cut in top which makes a lovely bread. I decided to make little soda bread scones instead, they are just something a little bit different and I thought they came out nicely.
Dillisk, also known as dulse or duileasc depending on where you’re from and your “seaweed politics”, is a small red seaweed (which turns purple when dried) that makes for very tasty eating. Dillisk is not to everyone’s liking and takes a while to get used to (as do most seaweeds). I myself am a big fan and have actually posted a fairly detailed post on Irish seaweeds before which can be found here .
This bread is very easy to make and uses just a handful of ingredients. So make sure that you use good quality ingredients.
As most of you will probably already know, I like my bread. I love yeast breads especially but am also a big fan of soda breads.
Soda Bread is an ultra quick bread to make and requires just a quick mix together and then baked until done. There is none of the kneading, rising, knocking back and proving involved in yeast breads.
After making the dough, you flip it out onto a floured surface and shape it into a circle using cupped hands.
The dough then gets flattened down with your hands a bit to the height you want your scones. This recipe is so easy that you don’t even need a rolling pin.
Then just cut out scones and bake in a hot oven until golden brown. I like to eat these scones with some butter and jam but I’d imagine that they would probably go quite well with seafood such as smoked salmon.
They may not be complicated but went down very well and had most of my family wondering what type of raisins were in my scones!
500g plain white flour
Generous pinch of fine sea salt
10g dried or 25g fresh dillisk
- Soak the seaweed in cold water for up to 10 minutes or until soft. Rinse off all the salt then roughly chop.
- Preheat your oven to 200 degree Celsius.
- Sift the flour and bicarbonate of soda into a large mixing bowl. Stir in the salt.
- Stir the seaweed into the flour.
- Add in the buttermilk and mix the ingredient together to a softish dough. Don’t over mix the dough at this stage, just enough to bring it together.
- Turn the dough out onto a well-floured surface. Fold it over onto itself a few times and shape into a circle using cupped hands.
- Flatten the dough out a bit with your hands and then cut out scones.
- Place onto a lightly floured baking sheet and bake for around 15 minutes or until golden brown.