• Much like scones, Soda Farls need a light touch. You don’t want to overwork your dough, or you risk knocking the air out of it before it’s had a chance to bake. The less you can handle it, the better – you want the dough to be just combined and no more.• No buttermilk? No problem – simply use some regular milk with a little vinegar or lemon juice stirred through, to create the required acidity. See the Recipes Notes for full instructions.• Keep your griddle/frying pan on a low heat. These are a slow and steady bake, to ensure you get a lovely golden colour, and a sufficent amount of rise.• Not risen as much as you’d thought they would? You’ve probably just overworked the dough and knocked a bit of the air out. But be sure to check the date on your bicarbonate of soda too – you want it well-within it’s use-by date for very the best rise in your Soda Farls.