This one-bowl breakfast-bread is quick to assemble. Serve it on a fancy plate to add some “wow” to your breakfast table.
The rosemary-cheese soda bread was a hit, but I wanted something sweeter this morning. This adaptation of the savory recipe adds some sugar, a touch of cinnamon, a hint of orange, and plenty of chocolate chips. The result is similar to scones, but a little more “cakey” in texture.
- 2 c. flour.
- 1/2 tsp. salt
- 2-1/4 tsp. baking powder
- 1/2 tsp. cinnamon
- 2-1/2 Tbs. sugar
- zest of one orange
- 3 Tbs. butter
- 3/4 c. sour milk or buttermilk*
- 3/4 c. chocolate chips (mini-chips are best)
*To make sour milk: put a scant tablespoon of vinegar or lemon juice in a measuring cup, then add milk to get to the 3/4 cup mark.
Preheat oven to 425 degrees.
- Mix together flour, salt, baking powder, cinnamon, sugar, and orange zest.
- Cut in butter.
- Stir in milk.
- Mix until just incorporated–don’t over mix.
- Shape dough into a ball, using a little flour to prevent sticking.
- Place onto a prepared baking sheet (greased, or lined with parchment), then flatten until about 2″ thick.
- Slit the dough into eighths, cutting almost—but not quite—through the depth.
- Bake for 20–25 mins.
Find more of my recipes in the cookbook: You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries