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Scotland’s Quick Bread with Heart
Soda farls, also known as soda scones, are a beloved part of traditional Scottish baking. Their origins lie in the 19th century when bicarbonate of soda became widely available as a leavening agent. Without the need for yeast or long rising times, these “quick breads” became a household staple across Scotland and Ireland—perfect for a fast, hearty meal cooked right on the griddle.
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The word farl comes from the Scots word fardel, meaning a fourth part or quarter, because the round of dough was traditionally cut into four triangles before cooking. Unlike Irish soda bread, which is baked in the oven, Scottish soda farls are cooked directly on a hot griddle, giving them a crisp crust and soft, fluffy interior. They were especially popular in croft kitchens and Highland cottages where open-fire cooking was the norm.
Whether served at breakfast with butter and jam, alongside soup, or as part of a fry-up, soda farls remain one of Scotland’s simplest and most comforting recipes—a link to a time when every home relied on the girdle for daily bread.
A Bite of History
Soda farls became popular across Scotland in the 1800s, especially in regions like Ayrshire and the Borders, where buttermilk from dairy farms was plentiful. The combination of buttermilk and bicarbonate of soda created a gentle rise—ideal for homes without ovens. These griddle-baked breads were often cooked alongside oatcakes and tattie scones on the same flat iron plate, forming the backbone of traditional Scottish breakfasts.
Today, you’ll still find soda farls sold in bakeries across Scotland and Northern Ireland, often as part of a traditional Ulster fry or Scottish breakfast. Simple, rustic, and delicious—they’re proof that good food doesn’t need to be fancy to be timeless.
👉 Continue exploring Scotland’s food traditions with our guide on:
- How to Make Scottish Hot Toddy
- How to Make Scotch Pie
- How to Make Traditional Scottish Tablet
- How to Make A Proper Scottish Scone and Classic Variations to Try
- How to Make Traditional Cullen Skink
- How to Make Traditional Scottish Oatcakes
- How to Make Traditional Scottish Shortbread
- How to Make Traditional Tattie Scones
- How to Make Clootie Dumpling
- How to make Scotland’s School Dinner Caramel Tart
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Frequently Asked Questions
What's the difference between Scottish soda farls and Irish soda bread?
Scottish soda farls are cooked on a hot griddle, creating a crisp crust and soft, fluffy interior, while Irish soda bread is baked in the oven. Both rely on bicarbonate of soda instead of yeast, making them quick breads that come together fast.
Where does the word "farl" come from?
The word "farl" comes from the Scots word "fardel," which means a fourth part or quarter—a reference to the traditional practice of cutting the round of dough into four triangles before cooking.
How were soda farls traditionally cooked?
Soda farls were cooked directly on a hot girdle (griddle) over an open fire, making them ideal for croft kitchens and Highland cottages where ovens weren't available.
What do you eat soda farls with?
Soda farls are versatile and appear at Scottish breakfast tables with butter and jam, alongside soup, or as part of a full Scottish breakfast or Ulster fry.