scones with soy and the one with all the links

Gluten-free, dairy-free, vegan, raw, vegetarian–while I’ve found truly spectacular recipes in all of these categories on other blogs, foodforfun has never gone down these roads. Sure, I’ve whipped up a kale shake (need a better recipe as I could barely choke it down), stirred beets into my brownies,  and even gone the distance by whipping up an amazingly addictive batch of Scarlet Rosita’s Utterly Delicious Date Slices. But most often, foodforfun brings you recipes containing gluten, dairy, animal products, and even alcohol. That said, I’m a huge fan of vegetables and healthy eating–when not enjoying ice cream, cake, marshmallows, and the like–and occasionally post downright healthy fare.

Today I feature a somewhat controversial health food, though one I’ve long enjoyed. My role as sometimes-spokesperson and  longtime food consultant for Minnesota Soybean has given me great opportunity to hear experts speak and keep up with the latest research on soyfoods and their effect on health. It was my conclusion in the beginning and still is nearly 15 years later that soyfoods, when consumed as whole foods and in moderation, can be a good addition to a healthy diet. (Excepting folks with soy allergies and thyroid issues.)

As blogger for Minnesota Soybean’s The Real Story, I have the opportunity to play with soyfoods as I develop recipes for monthly posts. I’ve pureed silken tofu into pudding, crumbled firm tofu into “egg” salad, baked banana bread with soynuts, made ice cream with edamame. The latest recipe took inspiration from green onions as I was anxious to cook with one of the first spring veggies to come into season. (True, green onions are available year-round, but Minnesotans–tiring of snow–celebrate the green onions, asparagus, and rhubarb that first peek through the ground in April.) Stirring sliced green onions into a scone dough that contained soy flour and soymilk resulted in a winning recipe that featured two soyfoods. Even better, plain soymilk and vinegar are mixed and used in place of buttermilk, highlighting soymilk’s versatility and ability to sub in for dairy milk in nearly any form. (One exception: Instant pudding mixes take twice the amount of soymilk than they would dairy milk per package instructions.)

You can read my Real Story blog post here, though you’ll find the recipe below as well. These savory scones are elegant enough to be passed in a bread basket when company comes and comforting and homespun enough to make a satisfying snack when solo. They accompany soups, salads, cheese, fruit, and anything else you think to serve them with. Gluten- and dairy- and animal product-free they are not, but these soy scones offer heart-healthy protein and antioxidants as well as great texture and taste.

But before we get to the food, I have one more link to add to the alarmingly long list already shared. A few days back, I hung out over at Blog of Funny Names for another funny names in food post and would love it if you’d click over for a read. You’ll be sweetly rewarded as it’s all about a man who rocked the chocolate world!

Back to those scones…

doubling down on the soy with pretty spring scones

doubling down on the soy with pretty spring scones

Savory Spring Scones

  • 1 tablespoon vinegar plus enough soymilk to measure 1 cup
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup soy flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, at room temperature
  • 1 cup sliced green onions
  • Dash cracked black pepper

Heat oven to 500°F. In measuring cup, combine vinegar and soymilk; let stand 5 minutes.

Meanwhile, in large bowl, whisk together flours, baking powder, baking soda, and salt. With pastry blender or two knives, cut in butter until mixture resembles bread crumbs. Stir in soured soymilk until dough forms. Stir in onions and pepper.

Turn dough out onto well-floured surface; knead dough gently 8 to 10 times, sprinkling with flour as needed. Pat dough into 8-inch circle, about 3/4 inch thick. Cut circle into 8 pie-shape wedges, pressing down with knife without sawing. Sprinkle baking sheet with flour. Gently transfer wedges to baking sheet.

Reduce oven to 450°F. Bake scones 20 minutes or just until golden. Makes 8 scones.

22 thoughts on “scones with soy and the one with all the links

  1. These sound great, good to have some milk free recipes! You are brave to have attempted the kale shake, the very thought makes me shudder!

    • lol, Jayne–shudder us exactly what happened.Thinking I’ll just eat my kale from now on. Thanks for the visit 🙂

      For sure anything you can do with dairy milk (save the instant pudding) you can do with soymilk.

  2. I’m loving all these links! (and the Friends reference too – whoohoo!) I like the idea of making savory scones for a change, since I usually put cinnamon or chocolate chips (or both, lol!) in mine! There’s a leek soup recipe that I like and I feel like these would pair well with it … thanks for the spring menu inspiration! 🙂

    • You’d do amazing things with soy flour as your posts are always wows. I’m all about playing in the kitchen 🙂 Thanks for the lovely comment, Sam.

  3. These remind me of the cheddar and green onion scone I had from Whole Foods this morning. I have never cooked with soy milk and didn’t know soy flour existed, so I am fascinated by this recipe! I love savory scones and might give this one a try.

    • Consider me a soyfood resource, Andi, as I’ve taught classes for Minnesota Soybean, written articles, and am pretty well versed with the soyfoods spectrum. After visiting with my mom, who just made these scones, I’d up the soymilk to 1 1 1/4 cups if the dough see1ms dry. I was fine at 1 cup, but if the flour is measured heavy, more liquid might be needed. And lol the Cheddar–I had to restrain myself to not throw in a handful. The recipe absolutely screams for cheese, so I suggest you add it 🙂

  4. Didn’t know about the soya bean and the thyroid connection! I need to get myself better educated on this issue! But scones my dear, of any kind are a blow to my baking ego. I cannot make them…more like bricks or play dough! I love to eat them in every flavour or form regardless. And yes, very spring like! 🙂

    • If you can make the gorgeous cake you posted, you can make scones!!! Goes together a bit like pie dough with working the butter in. Fun to have you here. Thanks for commenting 🙂

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