Moist and slightly crumbly, these scones team especially well with soups made of root vegetables—potatoes, parsnips, and the like.
Recipe information
Yield
makes 8
Ingredients
Topping
Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
Combine the first 4 (dry) ingredients in a mixing bowl and stir together. Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles a coarse meal.
Step 3
In a small bowl, whisk the molasses together with the rice milk. Work into the flour mixture, adding enough rice milk to form a soft dough. If the dough is sticky, work in some additional flour.
Step 4
Transfer the dough to a well-floured board and knead briefly with floured hands.
Step 5
Form the dough into a ball, then roll into a round 9 inches in diameter and place on a lightly oiled baking sheet. Score the round with a knife, about halfway through the dough, into 8 equal wedges.
Step 6
For the topping, heat the oil in a small skillet. Add the onion and sauté over medium heat until lightly browned. Distribute the onion evenly over the scones, then lightly press them down with a spatula. Sprinkle with poppy seeds.
Step 7
Bake for 15 to 20 minutes, or until the tops are golden. Let cool somewhat before slicing.
Nutrition Information
Step 8
Per scone:
Step 9
Calories: 172
Step 10
Total fat: 5g
Step 11
Protein: 4g
Step 12
Fiber: 4g
Step 13
Carbohydrate: 29g
Step 14
Cholesterol: 0mg
Step 15
Sodium: 600mg
