By Rose Hewetson

This is a modern-day interpretation of Irish Soda Bread. Baking is a lovely way to honor tradition and spend some quality time in the kitchen this St Patrick’s Day. Cheesy, green and delicious – these are the perfect thing to whip together this weekend. These are equally delicious with a cup of tea or a crisp pint.

INGREDIENTS
4 cups plain flour
3 tbsp baking powder
2 tsp salt
a pinch of cayenne pepper (optional)
8oz Organic Valley cheddar cheese, grated
One bunch Cal-Organic arugula, ends trimmed, finely chopped (you can also use spinach)
8 oz Pittsford Farms Dairy heavy cream
8 oz seltzer water

METHOD
Preheat the oven to 400oF.

In a large mixing bowl, combine the flour, baking powder, salt and cayenne pepper, if using. Mix in chopped arugula/spinach and cheese.

In a separate bowl or jug combine the cream and seltzer water. Make a well in the centre of the dry ingredients and pour in the liquid. Mix with a knife until just combined. Make sure you don’t overmix or your scones will become tough.

Turn out onto a lightly floured surface and pat into a rough rectangle about 4cm thick. Cut into 12-16 pieces and place on prepared baking tray. Bake until scones are puffed and golden and they bounce back when pressed (about 15-18 minutes).

Freeze if not using the same day. When ready to use, thaw and reheat for 5 minutes in an oven preheated to 430oF.

Serve warm or at room temperature, split open and spread with a little butter, if desired. If you have any left over the next day, they are also good split in half, toasted, spread with butter and topped with sliced tomato and a little salt and pepper.