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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


Servings

8 scones

Total time

35 minutes

Courses

Breakfast


Ingredients

  • 2 cups whole wheat flour
  • supermarket roast chicken, approximately 200g once shredded
  • 1 tsp cinnamon (Ground)
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded ((and a little more if needed))
  • 3 tbsps maple syrup
  • supermarket roast chicken, approximately 200g once shredded
  • 8 tsps sugar (Raw like turbinado (optional) (I used demerera ))


Method

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

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