(Makes 12 scones)

These tender scones are delicious plain, or topped with fresh fruit. They are made with barley flour, which is sold in natural food stores and some supermarkets.

  • ¼ cup fortified vanilla soymilk or rice milk
  • 2 tablespoons maple syrup
  • 1 tablespoon canola oil
  • 2 teaspoons vinegar
  • 1 cup plus 3 tablespoons barley flour
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons raisins
  • additional barley flour for dusting

Preheat oven to 350°F.

Mix milk, maple syrup, oil, and vinegar. Set aside.

Combine flour, baking soda, salt, and raisins in a food processor. Blend until well mixed and raisins are chopped.

Add liquid ingredients and process until a ball of dough forms.

Transfer to a flat surface that has been dusted with barley flour. Flatten into a circle approximately 6 inches in diameter and ¾-inch thick. Use a sharp knife to score dough into 12 wedges (do not separate), then transfer to a baking sheet.

Bake for 30 minutes, until lightly browned.

Per scone: 117 calories; 3 g protein; 24 g carbohydrate; 1.5 g fat; 4 g fiber; 74 mg sodium; calories from protein: 9%; calories from carbohydrates: 80%; calories from fats: 11%

Recipe from Healthy Eating for Life for Women by Kris Kieswer

Originally published on PCRM.org and republished with permission