I was so excited about the scones that I made last night, that I made more this morning. This recipe is similar to the last one, but I changed enough that it seemed worth posting a new recipe. We had these with baked beans, which made a satisfying breakfast.
1 1/2 c whole wheat flour
1 t baking powder
1/2 t baking soda
1/2 t salt
2 t nutritional yeast
a pinch of cayenne
5 T margarine, cut into small pieces
1/2 c oats
1/2 medium yellow onion, diced
1/4 c packed chopped fresh parsley
1/2 c soy milk
Pre-heat oven to 375F.
Mix dry ingredients (flour through cayenne).
Cut in margarine with a pastry blender, until dough has a gravel-like texture.
Stir in oats, onion, and parsley.
Add milk and knead by hand until dough is moist.
Divide dough into twelve pieces.
Place scones on a cookie sheet oiled with olive oil.
Brush tops of scones with a little extra olive oil.
Bake for 10 minutes.
Flip over and bake for another 7-10 minutes, or until both sides are lightly browned.
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