Irish Soda Bread Scones

Ingredients

2 cups flour	1/2 t caraway seeds
3 T brown sugar	1 1/2 t baking powder
1/2 t salt

1 egg ( or 1 1/2 t Ener-G egg replacer + 2T oil (or water))	1/3 cup canola oil
1/3 cup buttermilk (or 1/3 c milk + 1 t lemon juice)	2 T water (if needed to mix)
1/2 cup coarsely chopped walnuts	1/2 cup raisins (optional)

Directions

Preheat oven to 375. Spray with Pam a 10" diameter circle in the center of a baking sheet.

In a large bowl, stir together the flour, brown sugar, baking powder, caraway seeds and salt. With a pastry cutter or two knives used scissors fashion, cut in the applesauce until the mixture resembles coarse crumbs. In a small bowl, stir together the milk and egg. Add the milk mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the nuts (and raisins) until evenly distributed.

With lightly floured hands, pat the dough into a 9" circle in the center of the prepared baking sheet. With a serrated knife, cut into 8 wedges.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a scone comes out clean. Remove the baking sheet to a wire rack and cool for 10 minutes. Using a spatula transfer the scones to the wire rack to cool. Recut the wedges. Serve warm, or cool completely and store in airtight container.

Notes

This recipe is based on one from Leslie Weiner and Barbara Albright's Simply Scones (page 89).

Buttermilk substitute= 1 T lemon juice per one cup milk