July 27, 2009

Soda Bread Scones

I don’t make elaborate breakfasts. Breakfast to me is something quick and easy, nothing fancy and not more than one dish to clean (which happens to be the dish I ate in). But this weekend, I made an exception and decided to make something special for us.

I made some Soda Bread Scones and we had them with some vegan butter and homemade mango-raspberry jam. I found the recipe in Vegetarian times magazine. It has vegan with no-fat what-so-ever and is quick and easy to make too.

Recipe adapted from Vegetarian Times
Ingredients:
Whole wheat flour – 2½ cups
Baking soda – ½ tsp
Ground Cinnamon – 1tsp
Salt – ½ tsp
Soy milk – ¾ cup (and a little more if needed)
Maple syrup – 3tbsp
Raisins – ¾ cup
Raw sugar like turbinado – 8tsp (optional) (I used demerera sugar)

Method:
  • Preheat oven to 450°F. Spray baking sheet with non-stick cooking spray.
  • In a large bowl, whisk in flour, cinnamon, baking soda and salt.
  • In a measuring cup, mix in soy milk, maple syrup and raisins.
  • Stir the soy milk mixture into the flour mixture until soft dough is formed. Add more milk if needed.
  • Transfer to a floured surface and shape into 8” round. Cut the round into 8 wedges.
  • Transfer to prepared baking sheet; and sprinkle each wedge with 1 tsp of sugar, if using. Bake 20 minutes or until browned.

These breakfast beauties are off to Vaishali’s IAVW: Britain and to Madhuram’s Whole Grain Baking event. Soymilk can be substituted with buttermilk to make non-vegan scones.

Notes: Leftover scones can be wrapped in aluminum foil and kept in the refrigerator for upto 3 days. Microwave for about 30secs and enjoy the scone while still warm.

Mango-Raspberry Jam: I made this jam when we had an abundance of mangoes and raspberries and I had no clue what to do with both the fruit before they go bad. Then I decided to make a jam with both and I’m glad I did. I got a total of 4 medium size bottles of jam that we have been enjoying thoroughly ever since. I bought sugar with pectin from Sweden and I used in this jam.

Method:
  • Microwave chopped Mango and Raspberry until almost cooked, about 6-8 minutes. I microwaved Mango for about 5 minutes before adding the raspberries.
  • Add the fruits to a saucepan along with Sugar. Cook until sugar melts and starts to thicken, about 25-30 minutes.
  • Store in a air-tight jar in the refrigerator. I sterilize my jars following DK's canning 101 tutorial to the T.
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8 comments:

  1. Pavani, those scones are making my mouth water. I would love nothing more than to sink my teeth into one right now! It is a small miracle that you got such flaky-looking scones without any fat. Bravo!

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  2. Oh wow....those look delectable....

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  3. Delicious scones and totally fat free!

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  4. delicious scones... wonderful clicks.. :)

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  5. Wow! Lovely scones and healthy too.

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  6. The photos are too good...scones look so beautiful and its healthy too.. :-)

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  7. Lovely pics there, Pavani. Looks delicious

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  8. Pavani, those are some awesome scones. I too agree with Vaishali, can't believe that these cuties are fat free. Thanks a lot for such an healthy entry. I'm just getting back to routine after my long vacation, so very sorry about the late acknowldegement.

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