Brown Bread Irish Scones
Brown Bread Irish Scones will help make your Irish meal complete. Just a tiny bit sweet they are a perfect complement to a big hearty meal. Faith and Begorrah!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 Scones
- 2 cups all-purpose flour
- 2 cups whole wheat pastry flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons dairy-free butter - cold for the dough
- 1 cup dairy-free creamer, not sweetened - to 1-1/8 cup
- 2 tablespoon dairy-free butter - melted for brushing the tops of the dough rounds
In a large bowl mix the flours, sugar, baking soda, baking powder and salt together.
Cut in the cold butter with a pastry cutter to start with and then use your fingers to pinch and blend it until the mixture reminds you of a fine meal.
Make a well in the center of the mixture and add 1 cup of the vanilla soy creamer.
Mix lightly from the center until just incorporated. If it seems to dry add the other 1/8th of the creamer.
Turn out onto a floured surface and knead just a couple of times to combine all. Don't overwork the dough.
Push out with your fingers into a round until about 1/2" thick.
Cut with a round biscuit cutter (2" to 2-1/2").
Place the rounds on a lightly floured baking sheet. Brush, liberally, the tops of the rounds with the melted dairy-free butter.
Bake at 375• for 20 minutes.
Let cool 5 minutes and remove to a rack to cool completely.
After they have cooled you may freeze them in any of the methods shown in my article How to Prepare Food for the Freezer.
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 10 to 15 seconds.
Serving: 1Scone | Calories: 164kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 187mg | Potassium: 96mg | Fiber: 2g | Sugar: 2g | Vitamin A: 265IU | Calcium: 18mg | Iron: 1.3mg