This whole-wheat soda bread is a favorite in Ireland and Scotland. It is a close relative of the scone that’s fast and easy to make, not to mention quite delicious. It doesn’t require yeast... — just buttermilk and baking soda. It takes about 35 minutes from thinking about it to pulling it out of the oven. You can fold in raisins or nuts before you add the buttermilk for a pop of sweetness or crunch.
In a large bowl sift both flours, salt, and baking soda together. Rub in the butter with fingertips, until it resembles a coarse meal.
Make a well in the mixture and stir in the buttermilk. Mix until you have a soft, sticky dough. Turn the dough onto a floured surface, cut the dough in half, and shape into 2 rounds about 1¾-inches thick.
Deeply score the loaf into quarters. Place on a floured cookie sheet. Bake for about 25-30 minutes or until the bread sounds hollow when tapped on the bottom. Serve hot, straight from the oven.
You can make buttermilk by adding 1½ tablespoons of lemon juice or 1½ teaspoons of cream of tartar to 1½ cup of regular milk.