Thursday, March 11, 2010

7 Days of Irish Luck, St. Paddy's Day: Brown Soda Scones

When you want a truly fat free, simple dish- stop trying to add
all sorts substitutes and look to traditional peasant foods.
Not every person/culture had the luxury copious amounts of fats or
cheeses or animals to kill... or much else besides potatoes...
That is why I love looking at traditional peasant foods. They possess
a simplicity and wholesome goodness, using rock-bottom items in
fabulous ways. So, if you are craving some biscuits or scones, but want
something a bit healthier... look no further.

I used all whole wheat flour, but you can split it with all-purpose
if you want something a bit lighter. But these take no butter and
have all the puffed up goodness of a scone. You could easily add
a tablespoon or two of sugar to make them sweet or keep them
straight for a savory meal. (Please note that they are not buttery
and flaky like a southern biscuit, ok?)

You can top these with a little vegan cheese if you like or
have them for breakfast like me with some earthbalance and agave.

Brown Irish Soda Scones

2 cups whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1 cup of soymilk (soured with 1/2 tsp vinegar and set for 15 mins)

Firstly, sour your soymilk...

Sift together dry ingredients, making a little bowl in the
center to add the soymilk to. Do not over mix or they won't fall
in the oven. Turn the dough out on to a lightly floured surface
and press out into a 1/2 inch thickness.

Cut into 8 scones with a small cutter (I used a small drinking
glass). Place on an oiled baking sheet. Brush the tops with a little
soymilk to give it a glaze.

Bake for 12-15 minutes at 425F until nice and risen.

I must note that these are rather heavy and filling.
Also, they are absolutely best eaten fresh or reheated
in an oven with a little pan of water to soften them up
because I can only imagine how dense they may get if you
let them go and get stale.

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