Homeland & Connacht Gold - Back To School Recipes

Homemade Lunchbox Treats

Brought to you by Homeland & Connacht Gold

Packing a wholesome lunch is the first step in ensuring a good day. No matter what challenges the day brings, at least you have a good lunch to keep you fuelled!

We recommend a good lunchbox from our selection of colourful and trendy water bottles which are sure to make prepping your lunch a treat. It is a good idea to get into the routine of packing your child’s lunchbox with them the night before. Let them pick their own items, providing they have a healthy selection to choose from, and help them prepare and pack.

We have put together some homely recipes that can be made fresh or made in bulk in preparation for a busy week using Connacht Gold products.


White Soda Bread



  • 25g Connacht Gold Pure Irish Butter 
  • 300ml Connacht Gold Buttermilk 
  • 450g Plain Flour (high quality) 
  • 1 level teaspoon Bread Soda 
  • 1 level teaspoon Cream of Tartar 
  • Pinch of Salt 
  • 1 tablespoon Caster Sugar


Served with:

  • Connacht Gold Half Fat Butter
  • Jam



  • Preheat the oven at 200°C / Gas 5-6 for 40-45 minutes
  • Sieve flour, bread soda, cream of tartar and salt into a bowl
  • Add sugar into the bowl
  • Rub in the butter to breadcrumb consistency, lift the mixture to air the dough
  • Add egg & buttermilk, and mix to make a soft dough
  • Turn onto a lightly floured board and knead a little
  • Place on a baking tray & cut a cross over the top

Let cool before cutting and enjoy – ideal for making your perfect sandwich combo!


Easy Cheese Scones




  • 225g plain flour 
  • 3 good teaspoons of baking powder
  • 90 – 100ml Connacht Gold Fresh Milk  
  • 1 egg
  • 55g Connacht Gold Creamery butter
  • 100g white cheddar 
  • 1 teaspoon of tomato purée 



  • Preheat oven to 180C
  • Sieve flour and baking powder , rub in the butter until it resembles breadcrumbs.
  • Add the grated cheese
  • Mix the milk with the egg
  • Add to the dry ingredients, bring together with a knife.
  • Knead very lightly on a floured surface, don’t over knead, the dough should be soft.
  • Roll to under 1 inch thick 
  • Cut out shapes.
  • Glaze with left over liquid & add teaspoon of tomato purée to this. 
  • Pop on baking tray in oven at 180C for 15 minutes.

You can double the ingredients, batch freeze and they’re quick enough to make in the morning or night before.


Sundried Tomato & Rosemary Scone