Cholaca Irish Soda Scones
apple cider vinegar
gluten free all-purpose flour
(ensure it contains tapioca and/or arrowroot)
butter or coconut oil
(note: coconut oil was used for this recipe but butter can be used for a flakier more traditional scone texture)
(plain Forager Cashew yogurt was used for this recipe)
Preheat the oven to 400F (204C).
Whisk together the non-dairy milk, yogurt, apple cider vinegar, Cholaca and flax meal in a small bowl and set aside
In a medium bowl, combine the flour, sugar, salt, baking powder, maca, and baking soda.
Cut butter (or hardened coconut oil) into small chunks then cut into the dry flour mixture with a fork- mixing will take a few minutes and when complete should form small crumbs
Stir the wet mixture into the flour until a dough forms
Press the dough against the bowl into a ball- it will be sticky, so you can run a bit of extra flour on hands to help
Place the ball of dough on a lightly floured cutting board and press into a 7 to 8 inch disc about 1 inch thick.
Cut dough into 8 triangles with a large knife and place on a cookie sheet about 1 inch apart
Bake until just golden, 15 to 20 minutes, then cool on wire rack