I’ve always liked soda bread; I think of a freshly baked loaf as a wholesome, not-too-sweet partner for tea, much like a scone. And since the making of soda bread is missing the patting, rolling and cutting step – along with the resulting floury countertops that scones do, it easily appeals to my lazy morning side.

Cherry Soda Bread
By Karen
Makes 6 – 8 servings


1 ½ cups all-purpose flour
¼ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup dried sweetened cherries
¼ cup sliced almonds
½ cup buttermilk
4 tablespoons melted butter
1 egg, lightly beaten
½ teaspoon almond extract


Heat oven to 375°F.

Stir together flour, sugar, baking powder, baking soda and salt in a large bowl to combine. Add remaining ingredients and stir just until dry ingredients are moist.

Dump the batter in a roughly 6-inch diameter mound onto a lightly buttered baking sheet. Use a sharp knife to score a cross about ½-inch deep onto surface of dough.

Bake 20 -25 minutes, until top is golden and firm to the touch. Cool on a rack before slicing.

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