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Cholaca Irish Soda Scones
A healthier spin on classic Irish soda bread scones. They're perfect as a breakfast item, snack or tea accompaniment. We've put some power into the recipe with Cholaca, flax, maca, and a butter alternative. Enjoy!
Servings
Ingredients
  • 1/8 cup Almond Milk
  • 1 tsp apple cider vinegar
  • 2 tbsp flax meal
  • 1 tbsp Maca powder
  • 2 tbsp Cholaca
  • 2 cups gluten free all-purpose flour ensure it contains tapioca and/or arrowroot
  • 1/3 cup coconut sugar
  • 1 tsp salt
  • 2 tsp Baking Powder
  • 1/2 tsp baking soda
  • 1/2 cup butter or coconut oil note: coconut oil was used for this recipe but butter can be used for a flakier more traditional scone texture
  • 1/2 cup non-dairy yogurt plain Forager Cashew yogurt was used for this recipe
Servings
Ingredients
  • 1/8 cup Almond Milk
  • 1 tsp apple cider vinegar
  • 2 tbsp flax meal
  • 1 tbsp Maca powder
  • 2 tbsp Cholaca
  • 2 cups gluten free all-purpose flour ensure it contains tapioca and/or arrowroot
  • 1/3 cup coconut sugar
  • 1 tsp salt
  • 2 tsp Baking Powder
  • 1/2 tsp baking soda
  • 1/2 cup butter or coconut oil note: coconut oil was used for this recipe but butter can be used for a flakier more traditional scone texture
  • 1/2 cup non-dairy yogurt plain Forager Cashew yogurt was used for this recipe
Instructions
  1. Preheat the oven to 400F (204C).
  2. Whisk together the non-dairy milk, yogurt, apple cider vinegar, Cholaca and flax meal in a small bowl and set aside
  3. In a medium bowl, combine the flour, sugar, salt, baking powder, maca, and baking soda.
  4. 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
  5. Stir the wet mixture into the flour until a dough forms
  6. 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
  7. Place the ball of dough on a lightly floured cutting board and press into a 7 to 8 inch disc about 1 inch thick.
  8. Cut dough into 8 triangles with a large knife and place on a cookie sheet about 1 inch apart
  9. Bake until just golden, 15 to 20 minutes, then cool on wire rack
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