When I was studying in London, Josh came to visit and hopped on an Easy Jet to Ireland. It was everything I expected: green scenery, great Guinness, quaint villages, friendly people. Ireland, from a tourist’s perspective, is perfect.
I wasn’t, however, expecting to love the food. It just happened, one meal at a time. It started in Dublin when we splurged to eat at the Winding Stair, continued in the small west coast village of Doolin where we had the best fish and chips of our lives and ended back in Dublin where we stumbled upon Cornucopia, a vegetarian restaurant and cafe in the city center.
Once we got back to the US, I ordered the Cornucopia At Home cookbook and it’s become a staple in my house. The book full of hearty delicious vegetarian Irish inspired food (like these collard wraps with mushrooms and wild rice). There is a whole chapter on breads and scones and, looking for inspiration for St. Patrick’s Day recipes, it occurred to me to combine the two.
These vegan and gluten free Irish soda bread scones are simple and delicious. Josh and I ate them for lunch and dinner the day I made them (it was Sunday and anything is allowed on Sundays). Ever since the butternut squash pot pie success, I’ve been addicted to this vegan butter over on Vegan Baking (if you’re dairy free, go make this butter!) and it works just as well in this scone recipe. These scones are so light, fluffy and buttery – you can’t tell they’re vegan and gluten free.
WHY THEY’RE HEALTHY// These vegan, dairy free, gluten free Irish soda bread scones are healthier than most scones. Made with whole grain gluten free flour and coconut oil based vegan butter, they contain some fiber and healthy fat. They use a fraction of the sugar used in most scone recipes – most of the sugar content comes from the raisins, which contain potassium and fiber. //
Other healthy-ish St. Patrick’s Day inspired recipes:
- ¼ cup non-dairy milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon flax meal
- 2 cups gluten free all-purpose flour
- ⅓ cup coconut sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup vegan butter
- ¾ cup raisins or berries
- ½ cup non-dairy yogurt (I used So Delicious unsweetened coconut yogurt)
- chia jam, optional
- Preheat the oven to 400F (204C). In a small bowl whisk together the non-dairy milk, apple cider vinegar and flax meal. Set aside.
- In a medium mixing bowl, mix the flour, sugar, salt, baking powder and baking soda. Place the vegan butter on a cutting board and cut it into about ½ inch size cubes. Using a fork or pastry blender, cut the Vegan Butter into the flour mixture until it resembles coarse pea-sized crumbs. You may use your hands, but be careful not to melt the butter too much and don't over mix.
- Stir in the raisins or berries.
- In a small bowl, whisk together the non-dairy yogurt and the non-dairy milk, apple cider vinegar and flax mixture.
- Stir the wet mixture into the flour mixture until a dough begins to form. Use your hands to press the dough against the bowl into a ball. It may be sticky in places, but it will come together.
- Place your ball of dough on a lightly floured surface and pat into a 7 to 8 inch disc about 1 inch thick. Use a knife to cut the dough into 8 triangles and place on a cookie sheet about 1 inch apart. Bake until just golden, 15 to 20 minutes. Cool for 5 minutes and serve warm or at room temperature.