Vegan Wholemeal Scones
These vegan wholemeal scones use a mix of carrot juice, almond milk and lime juice as an alternative for buttermilk. Which gives them a very mellow taste. Unfortunately I’ve no gluten-free alternative for them, but if that’s not a problem for you then – enjoy! They’re really good.
Another gluten-rich abitmoreveg recipe. I loved these and they are one of the things I really miss since going gluten-free. They are great for open sandwiches, like the one in the photo above, or with soup or, my personal favourite, with peanut butter and strawberry jam.
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 juice in these scones gives them a more mellow taste.
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.