Onion-Rye Scones

Directions

1. 1
   Preheat the oven to 350 degrees.
2. 2
   Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
3. 3
   Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles a coarse meal.
4. 4
   In a small bowl, whisk the molasses together with the rice milk.
5. 5
   Work into the flour mixture, adding enough rice milk to form a soft dough.
6. 6
   If the dough is sticky, work in some additional flour.
7. 7
   Transfer the dough to a well-floured board and knead briefly with floured hands.
8. 8
   Form the dough into a ball, then roll into a round 9 inches in diameter and place on a lightly oiled baking sheet.
9. 9
   Score the round with a knife, about halfway through the dough, into 8 equal wedges.
10. 10
    For the topping, heat the oil in a small skillet.
11. 11
    Add the onion and saute over medium heat until lightly browned.
12. 12
    Distribute the onion evenly over the scones, then lightly press them down with a spatula.
13. 13
    Sprinkle with poppy seeds.
14. 14
    Bake for 15 to 20 minutes, or until the tops are golden.
15. 15
    Let cool somewhat before slicing.
16. 16
    Per scone:
17. 17
    Calories: 172
18. 18
    Total fat: 5g
19. 19
    Protein: 4g
20. 20
    Fiber: 4g
21. 21
    Carbohydrate: 29g
22. 22
    Cholesterol: 0mg
23. 23
    Sodium: 600mg