Soda Bread Scones

I don’t make elaborate breakfasts. Breakfast to me is something quick and easy, nothing fancy and not more than one dish to clean (which happens to be the dish I ate in). But this weekend, I made an exception and decided to make something special for us.

I made some Soda Bread Scones and we had them with some vegan butter and homemade mango-raspberry jam. I found the recipe in Vegetarian times magazine. It has vegan with no-fat what-so-ever and is quick and easy to make too.

Recipe adapted from Vegetarian Times
Ingredients:
Whole wheat flour – 2½ cups
Baking soda – ½ tsp
Ground Cinnamon – 1tsp
Salt – ½ tsp
Soy milk – ¾ cup (and a little more if needed)
Maple syrup – 3tbsp
Raisins – ¾ cup
Raw sugar like turbinado – 8tsp (optional) (I used demerera sugar)

Method:

• Preheat oven to 450°F. Spray baking sheet with non-stick cooking spray.
  
• In a large bowl, whisk in flour, cinnamon, baking soda and salt.
  
• In a measuring cup, mix in soy milk, maple syrup and raisins.
  
• Stir the soy milk mixture into the flour mixture until soft dough is formed. Add more milk if needed.
  
• Transfer to a floured surface and shape into 8” round. Cut the round into 8 wedges.
  
• Transfer to prepared baking sheet; and sprinkle each wedge with 1 tsp of sugar, if using. Bake 20 minutes or until browned.
  

These breakfast beauties are off to Vaishali’s IAVW: Britain and to Madhuram’s Whole Grain Baking event. Soymilk can be substituted with buttermilk to make non-vegan scones.

Notes: Leftover scones can be wrapped in aluminum foil and kept in the refrigerator for upto 3 days. Microwave for about 30secs and enjoy the scone while still warm.

Mango-Raspberry Jam: I made this jam when we had an abundance of mangoes and raspberries and I had no clue what to do with both the fruit before they go bad. Then I decided to make a jam with both and I’m glad I did. I got a total of 4 medium size bottles of jam that we have been enjoying thoroughly ever since. I bought sugar with pectin from Sweden and I used in this jam.

Method:

• Microwave chopped Mango and Raspberry until almost cooked, about 6-8 minutes. I microwaved Mango for about 5 minutes before adding the raspberries.
• Add the fruits to a saucepan along with Sugar. Cook until sugar melts and starts to thicken, about 25-30 minutes.
• Store in a air-tight jar in the refrigerator. I sterilize my jars following DK's canning 101 tutorial to the T.