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!
  • 1/8cup Almond Milk
  • 1tsp apple cider vinegar
  • 2tbsp flax meal
  • 1tbsp Maca powder
  • 2tbsp Cholaca
  • 2cups gluten free all-purpose flourensure it contains tapioca and/or arrowroot
  • 1/3cup coconut sugar
  • 1tsp salt
  • 2tsp Baking Powder
  • 1/2tsp baking soda
  • 1/2cup butter or coconut oilnote: coconut oil was used for this recipe but butter can be used for a flakier more traditional scone texture
  • 1/2cup non-dairy yogurtplain Forager Cashew yogurt was used for this recipe
  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