1/2 cup - soymilk + 1/2 tsp - Balsamic vinegar, mixed and set aside for a minute to curdle
How to Make Barley-Oat Scones
Add all the wet ingredients to the dry all at once
Mix with a fork until the mixture comes together in a ball.
Place the ball of dough on a lightly floured surface and pat out with your hands into an 8-inch circle.
With a pizza cutter, as you would a pizza, cut into eight equal-sized wedges.
Place each scone about an inch apart from the other on a lightly greased baking sheet. Brush the tops lightly with a mixture of equal parts of olive oil and soymilk for a golden finish. You can also sprinkle some sugar on top for more bling.
Bake in a 425 degree, preheated oven for about 16-18 minutes until golden-brown.
Cool for a few minutes on a rack and serve warm.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.