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Akasha's Savory Lemon-Pistachio Scones with Tomato Chutney

Ingredients

2 cups unbleached all-purpose flour
1/4 cup natural cane sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 large egg, beaten
1 cup Unsweetened or Plain Silk Soymilk®
2 teaspoons fresh lemon juice
2 teaspoons finely grated lemon zest
1 teaspoons minced fresh thyme
1 teaspoons minced fresh rosemary
6 tablespoons cold unsalted butter
1/2 cup shelled roasted pistachios, coarsely chopped
Tomato chutney or jam
Crème fraiche or thick yogurt

Instructions

Preheat the oven to 375° and position 2 racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.

In a medium bowl, combine the flour with the sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse cornmeal. In a small bowl, whisk together the egg, the Silk®, lemon juice, lemon zest, thyme and rosemary. Add the soymilk mixture to the dry ingredients and stir until evenly moistened. Fold in the pistachios.

For small scones, drop by tablespoons onto the prepared baking sheets, or use a large soup spoon or ice cream scoop to make 12 larger scones. Bake for about 10 minutes or until tops are lightly browned. Serve with tomato chutney and crème fraiche. Yogurt can be used as a low-fat replacement for the crème fraiche.

 

 

 

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association