I'm searching for perfect recipe for brown soda bread and fruit scones with no luck so far?

Can people out there please send me their recipes????????I'm searching for perfect recipe for brown soda bread and fruit scones with no luck so far?
FRUIT SCONES





- 1 cup all-purpose white flour


- 1 cup wholewheat flour


- 2-1/4 teaspoon baking powder


- Pinch of salt


- 1/4 cup soft margarine (at room temperature)


- 2 tablespoons granulated sugar


- 1/3 cup raisins


- 2/3 cup skim milk (keep 2 teaspoons aside for


brushing the tops of the scones before baking)





DIRECTIONS





Preheat the oven to 425 degrees F. Sift the flours


into a bowl with the baking powder and salt, tipping


any leftover bran into the sifted mixture.





Lightly rub in the margarine with your fingertips


until the mixture has the consistency of fine bread crumbs.





Mix in the sugar and raisins (the same quantities of


dried mixed peel can be used instead) and add the milk


a little at a time, mixing well until a soft dough is formed.





Turn out onto a lightly floured board and roll out


to a thickness of 3/4 inch. Using a 1-1/2-inch pastry


cutter, cut out the scones, re-rolling the leftover


dough as necessary until you have used it all.





Place the scones on a lightly greased baking sheet, brush


the tops with a little skim milk to glaze, and bake near


the top of the oven for 15-20 minutes until golden. Cool


on a wire rack until the scones are just warm, then serve.








Peach Scones


1-1/3 cups all-purpose flour


1/2 cup plus


2 teaspoons sugar, divided


1 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


2 tablespoons cold butter or stick margarine


1/2 cup plus 2 tablespoons reduced-fat sour cream


1/4 cup chopped dried peaches or apricots


1/2 teaspoon vanilla extract


1 teaspoon fat-free milk





In a bowl, combine the flour, 1/2 cup sugar, baking powder, baking


soda and salt. Cut in butter until mixture resembles coarse crumbs.


Add sour cream, peaches and vanilla; stir just until moistened. Turn


dough onto a floured surface; knead gently 4-5 times (dough will be


sticky). Divide dough in half; gently pat each portion into an 8-in.


circle on a baking sheet coated with nonstick cooking spray. Cut


each into four wedges; separate wedges slightly. Brush tops with


milk; sprinkle with remaining sugar.


Bake at 400F for 10-12 minutes or until golden brown. Yield: 8


scones.








Boston Brown Soda Bread





1 cup brown sugar


1 cup All-Bran cereal


1 cup flour


1 cup milk


1 tsp baking soda


1/4 tsp salt


1/4 cup raisins and/or nuts





Preheat oven 350


Mix together all ingredients.


Bake in two gold-lined cans for 1 hour.I'm searching for perfect recipe for brown soda bread and fruit scones with no luck so far?
Try the following the should be of some use





Irish Oatmeal Soda Bread


6 oz (175 g) wholemeal flour


2 oz (50 g) plain flour


2 oz (50 g) pinhead oatmeal


1 oz (25 g) wheatgerm


1 level teaspoon bicarbonate of soda


1陆 level teaspoons salt


1 level teaspoon sugar


1 large egg


10 fl oz (275 ml) buttermilk


a little extra flour for dusting


Pre-heat the oven to gas mark 5, 375掳F (190掳C).





This could not be easier. Begin by placing the dry ingredients in a large, roomy bowl, mix to combine, then beat the egg and buttermilk together and add them to the dry ingredients. Start mixing, first with a fork, then finish off with your hands to form a smooth dough. All you do now is transfer the dough to the loaf tin and level the top. Alternatively, shape into a round about 6 inches (15 cm) across and make a deep cut across it three times, but don't cut all the way through. Sprinkle with flour and bake in the centre of the oven for 50-60 minutes, then turn it straight out on to a wire rack to cool.





Or Soured Cream Soda Bread


1 lb (450 g) wholemeal flour


2 level teaspoons salt


1 level teaspoon bicarbonate of soda


5 fl oz (150 ml) soured cream


Pre-heat the oven to gas mark 7, 425掳F (220掳C).





You will also need a greased baking sheet.





Begin by mixing the flour, salt and bicarbonate of soda thoroughly in a bowl. Then in a jug whisk the soured cream and 5 fl oz (150 ml) water together and stir this mixture into the flour, together with 2-3 further tablespoons of water if it needs it.





Knead the dough lightly (into a round ball) so as to get the surface smooth, then put it on to the prepared baking sheet. Cut halfway through the loaf with a sharp knife one way, then do the same the other way, forming a cut cross which will form the loaf into four crusty sections.


Bake the loaf in the top half of the oven for 30 minutes 鈥?covering the top with foil for the last 5 minutes of the baking time if the crust looks like it's getting too dark. Cool on a wire rack for a minimum of 15 minutes before eating.





Fruit scones


275g/10oz rice flour


50g/2oz tapioca flour


4 tsp xanthan gum


1 tsp salt


4 tbsp caster sugar


110g/4oz butter


110g/4oz sultanas


2 eggs, preferably free-range


125ml-175ml/4-6fl oz natural yoghurt


1 egg, beaten, for egg wash





Method


1. Preheat the oven to 250C/475F/Gas 9.


2. Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.


3. Lightly whisk the eggs and natural yoghurt together.


4. Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.


5. Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2录in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.


6. Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.


7. Serve split in half with butter and homemade raspberry jam.





or Wholemeal yoghurt and fruit scones


225g/8oz wholemeal flour


1 tsp salt


1 tsp bicarbonate of soda


25g/1oz margarine


150ml/5fl oz natural yoghurt


55g/2oz brown sugar


55g/2oz raisins





Method


1. Place the flour, salt and bicarbonate of soda in a bowl.


2. Rub in the margarine and stir in the yoghurt, brown sugar and raisins to make a soft dough. Roll out to 1cm/陆in thick and cut into rounds using a 5cm/2in plain cutter.


3. Place on a baking sheet and brush with a little milk. Bake at 220C/425F/Gas 7 for 7-10 minutes until well risen and golden brown.
Irish Brown Soda Bread








Mix:


1 cup raisins


3 cups all purpose flour


1/4 cup wheat germ


1/4 cup steelcut oats


1/4 cup oat bran


1/4 cup sesame seeds


2 T caraway seeds


2 t baking soda


1 t salt


1 T sugar


Add:


2 T oil


3 1/2 cups buttermilk or sour milk


Stir until dampened.


Pour into two greased loaf pans (5';x9';x2 1/2';).


Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for another 30 minutes or until brown on top and sounds hollow when tapped.


Remove from pan and wrap in tea towel until cool.














Bread and Scones





In former years an Irish housewife made fresh soda bread every day. Some of the oats, barley and wheat harvested during August and September were stored in the loft. Grains of each kind were spread out on the loft floor, and every month bags of grains were filled and brought to the mill where they were finely ground to be used in breads--oatenmeal, wheatenmeal and bran.





Hints for making bread and scones








1. When making bread with baking soda, buttermilk or sour milk should be used; when making it with baking powder, whole milk (sweet milk) must be used.


2. Brown bread can be of a light or coarse texture, the amount of wholemeal varying according to taste. A greater proportion of wholemeal to plain flour will make the bread more nutritous; it will also produce a coarser bread.


3. The addition of bran makes bread very rich and nutritious.


4. To vary scones, add a half cup or so of grated cheese or a half cup or so of dried fruit.


5. Always set bread or scones out on a lightly floured baking sheet or casserole dish. And keep in mind that too much flour can spoil their taste and appearance.


6. Brushing the scones or bread with milk or egg and milk, gives them a better appearance. If egg is used in the recipe, always keep back a little, add some milk and a pinch of salt, beat together with a fork, and use this to brush the baked pieces.


7. To get a soft curst on bread put the dough in a casserole. Keep the lid on during cooking, allowing an extra five minutes cooking time.


8. Always set baked bread out on a wire rack as soon as it is baked or else stand it on end. This is to make sure that it will cool all around. If set out otherwise it will become soggy.


9. Bread or scones can be made in large quantities. When they're baked and cooled, they can be wrapped and put into the freezer.
Here's a quick and easy recipe for soda bread/soda scones.





1. Sift 450g (1lb) plain/wholewheat flour into a large bowl with 1 tsp each of salt and bicarbonate of soda. Then rub in 50g (2oz) butter.





2. Make a well in the centre of the dry mix and pour in 150ml (1/4pt) of natural yogurt blended with 150ml (1/4pt) milk. Mix to a soft dough then knead very lightly until smooth.





3. Shape into a 16cm (7in) round and place on a floured baking sheet. With a knife, mark a cross on the top, as this will help the bread to rise evenly.





4. Bake at 220C, 425F, or Gas 7 for 30 - 35 minutes until well risen and a bonny colour. It will sound hollow if you tap the bottom. Best eaten the same day.





Adapt the recipe for fruit scones by adding any kind of fruit rolled in a little of the flour and adding to the dry mix before the yoghurt/milk is added.