Onion-Rye Scones

• 1 1/2 cups rye flour
• 3/4 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons nonhydrogenated margarine, softened
• 2 tablespoons molasses or maple syrup
• 1/4 cup rice milk, or as needed
• 2 teaspoons olive oil
• 1 medium onion, quartered and thinly sliced
• Poppy seeds

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

rye flour, whole wheat pastry flour, baking powder, salt, nonhydrogenated margarine, molasses, rice milk, olive oil, onion, seeds

Taken from www.epicurious.com/recipes/food/views/onion-rye-scones-379004 (may not work)