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!
1tspapple cider vinegar
2cupsgluten free all-purpose flourensure it contains tapioca and/or arrowroot
1/2cupbutter or coconut oilnote: coconut oil was used for this recipe but butter can be used for a flakier more traditional scone texture
1/2cupnon-dairy yogurtplain 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