Too bad the picture didn’t come out, but Jim made these delicious Onion-Rye Scones (from Vegan Soups and Stews) to enjoy with the leftover soup from the other day:
1/2 C rye flour
1/2 C whole wheat pastry flour
2 tsp baking powder
1 tsp sea salt
3 tbsp soy margarine, softened
1 tbsp molasses
1/4 C rice milk, as needed
2 tsp olive oil
1 medium onion, quartered & thinly sliced
Poppy seeds (he didn't have, so we left out)
Preheat oven to 350 degrees. Combine first 4 (dry) ingredients in a mixing bowl & stir together. Cut the margarine into the flour with either a pastry blender or fork until the mixture is crumbly.
In a small bowl, whisk the molasses together with the rice milk. Work into the flour mix, adding enough rice milk to form a soft dough. If the dough is sticky, work in more flour.
Transfer the dough to a well-floured board & knead briefly with floured hands.
Form dough into a ball, then roll in a 9 inch round and place on lightly oiled (Or parchment paper covered) baking sheet. Score the round with a knife about halfway through the dough into 8 wedges.
For the topping, heat oil in a skillet then sauté onions until lightly browned. Distribute onion evenly over the scones, then lightly press them down with a spatula (or your fingers). Sprinkle with poppy seeds.
Bake about 15-20 minutes until tops are golden.