While my son really enjoys Irish soda farls, he absolutely loves and adores currant soda farls, sometimes also called scones. The other evening, he had a late activity, and I had him for a couple of days. When we arrived at my home, he told me he was starving, so I suggested to him that we could start dough for the loaf of bread he likes and also make up some currant farls.
He nodded his head up and down vigorously and we went at it together. My son helped measure everything out although we made a mistake with the amount of water we added to the bread dough. More on that later.
After we finished preparing the bread dough, we started in on the currant scones with my son full of anticipation. I have to say that my son is wonderful, and that he enjoys very much helping me and is interested in learning how to cook and bake. He’ll likely make a very good partner to someone someday!
As he sat at the table while the farls were cooking on the griddle, my son decided to have a bowl of our homemade yogurt. And of course, that had no effect on his appetite for the farls, for when they were ready, he hungrily ate a couple of them, hot off the griddle with butter melting and the sounds of “mmmm” and “yum” that came out of his mouth between each bite were enough to make any cook happy!
Here’s the recipe:
- 3 1/2 cups cake and pastry flour (although all purpose white also works)
- 2 Tablespoons sugar
- 1 Heaped teaspoon baking soda
- 4 oz dried currants
- 2 cups of buttermilk
Preheat a flat griddle on the stove on medium low heat (closer to the medium setting though).
Mix the dry ingredients together very well in a medium size bowl. Make a well and add the buttermilk to the dry ingredients. Mix the dough well and moving quickly, put the dough on a bread board that has been dusted with flour. You will also want to make sure your own hands are dusted with flour as the dough will be quite sticky.
Shape the dough as you would for Irish soda farls, into a circle. With the amount of dough we had, we cut it into 8 pieces.
Fit as many pieces as you can on the griddle, and cook about ten minutes each side.
When they are ready, be sure to try them hot off the griddle, by splitting them and spreading butter. They really are that good, and are still delicious when they have cooled down on a cooling rack as well.