After posting the wholemeal soda bread recipe I wanted to offer a vegan version to show how easy it is to play around with soda-bread recipes to suit many different diets. I wanted them to be very similar in taste to the wholemeal brown soda bread which I love, and they are but the carrot gives them a more mellow taste. Also for a bit more of a difference I have made these scones. If you want to make a loaf just double the quantities. It is possible to mould the mixture into an oval cake which you can bake on a dusted baking sheet but it is a much wetter dough so it might be messy if you’re not used to baking this way, in which case just bake the loaf in a greased loaf tin.
Just like the wholemeal soda bread, these scones are packed with nutrients and fibre. In addition to nutrients you get from wholemeal flour you also get magnesium, selenium, manganese from the almond milk, and the carrot juice has some calcium and phosphorous. So a bit different but one isn’t any better than the other really in nutritional terms.
These are not sweet, they are more for accompanying savoury dishes, like soups or stews, or for open sandwiches. But they are also very good with peanut butter and jam. A little too good. A cup of coffee and one of these scones with some peanut butter and some really good strawberry jam is my new go-to snack … yumm.
I use fresh limes for the lime juice in the recipe. I find that different limes have slightly different levels of sourness which is why I have put 1 – 2 tablespoons of lime juice (either a half or a full lime juiced). Because the carrot has such a strong flavour you want to add enough lime juice so that the dominant taste is sourness (just like sourness is the dominant taste in buttermilk). The carrot will still be there in the background but the first thing you should notice is how sour it tastes – then you have added enough lime juice. You shouldn’t need more than one, and sometimes half a lime will do. The scones when baked do not taste of carrot. The carrot juice just adds a nice mellowness to the scone.
- 175g wholemeal flour (preferably stone-ground)
- 75g strong white flour
- 1/4 teaspoon fine-ground salt (or 1/2 teaspoon if you like it salty)
- 1 level teaspoon bread soda (sodium bicarbonate)
- 2 dessertspoons sunflower oil
- 50ml carrot juice
- 100ml almond milk
- 1 - 2 tablespoons lime juice
- some seeds for decoration
- Heat the oven to 180 C.
- Add the flour, salt and bread soda to a bowl and mix together well.
- Add the oil and gently mix it into the flour with your fingers, till it has a crumby consistency.
- Mix the carrot juice, almond milk and lime juice together and then add the liquid to the flour. Stir it in well.
- Dust a baking tray or tin.
- Divide the mixture into 6 scones, about 1 generous tablespoon of dough per scone, placing each one on the dusted baking sheet, at least 1 inch apart. Sprinkle some seeds over the scones, and pat them down gently.
- Bake in the middle of the oven for roughly 25 minutes. When they are ready they should easily lift of the tray and when you tap their bottom it should sound hollow.