22 Jun 2010

SOD Scones (Sundried Tomatoes, Onion and Dill)

SOD Scones

¼ cup extra virgin olive oil
1 medium yellow onion, medium dice
1 cup whole wheat or spelt flour
1 cup unbleached white flour
1 Tablespoon baking powder
½ teaspoon freshly ground black pepper
1 Tablespoon plus 1 teaspoon dried dill
1/3 cup unsweetened, plain soy, rice or hemp milk
½ cup water
½ teaspoon sea salt
¼ cup canola oil or grapeseed oil
1 teaspoon apple cider vinegar
¼ cup sun dried tomatoes cured in olive oil, drained and chopped

Prep Time: 30 minutes
Cooking Time: 15 minutes
Yield: 8 scones

Preheat oven to 400. Prepare a large cookie sheet by covering the bottom with parchment paper. Heat a cast iron skillet over medium heat. Add the olive oil and sauté the onion until turning mostly brown, about 10 minutes. Set aside. In a large mixing bowl combine the flours, baking powder, pepper and dill. In a medium mixing bowl whisk together the milk, water, salt, canola oil and apple cider vinegar. Add the sautéed onions and sun dried tomatoes to the milk mixture and add to the flour mixture. Stir until just combined and the dough is barely holding together.

Gently pour the dough onto the prepared cookie sheet. Using your hands, lightly kneed the dough to form an even, round loaf about 8 inches across. Using a large knife, cut the dough into eighths, but do not fully separate the slices. This will make the scones easier to cut completely once they are baked. Bake for 15 minutes. Cool for 10-15 minutes before serving.