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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

Print Recipe
Soda Bread Scones Yum
Soda Bread Scones
Course breakfast
Cuisine irish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
scones
Ingredients
  • cups Whole wheat flour
  • ½ tsp Baking soda
  • 1 tsp Cinnamon Ground
  • ½ tsp Salt
  • ¾ cup Soy milk (and a little more if needed)
  • 3 tbsps Maple syrup
  • ¾ cup Raisins
  • 8 tsps sugar Raw like turbinado (optional) (I used demerera )
Course breakfast
Cuisine irish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
scones
Ingredients
  • cups Whole wheat flour
  • ½ tsp Baking soda
  • 1 tsp Cinnamon Ground
  • ½ tsp Salt
  • ¾ cup Soy milk (and a little more if needed)
  • 3 tbsps Maple syrup
  • ¾ cup Raisins
  • 8 tsps sugar Raw like turbinado (optional) (I used demerera )
Soda Bread Scones
Instructions
  1. Preheat oven to 450°F. Spray baking sheet with non-stick cooking spray.
  2. In a large bowl, whisk in flour, cinnamon, baking soda and salt.
  3. In a measuring cup, mix in soy milk, maple syrup and raisins.
  4. Stir the soy milk mixture into the flour mixture until soft dough is formed. Add more milk if needed.
  5. Transfer to a floured surface and shape into 8” round. Cut the round into 8 wedges.
  6. Transfer to prepared baking sheet; and sprinkle each wedge with 1 tsp of sugar, if using. Bake 20 minutes or until browned.
Recipe Notes

  1. 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.
  2. 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.

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'scanning 101 tutorial to the T.

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8 thoughts on “Soda Bread Scones”

  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!

  2. 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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