Moist and slightly crumbly, these scones team especially well with soups made of root vegetables—potatoes, parsnips, and the like.

　　

Ingredients

makes 8

　　1 1/2 cups rye flour

　　3/4 cup whole wheat pastry flour

　　2 teaspoons baking powder

　　1 teaspoon salt

　　3 tablespoons nonhydrogenated margarine, softened

　　2 tablespoons molasses or maple syrup

　　1/4 cup rice milk, or as needed

　　

Topping

2 teaspoons olive oil

　　1 medium onion, quartered and thinly sliced

　　Poppy seeds

　　

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

　　Vegan Soups and Hearty Stews for All Seasons