Yield: 6 servings
|¼ cup||Whole-wheat pastry flour|
|¼ cup||Unbleached all-purpose flour|
|¼ cup||Yellow cornmeal|
|1 teaspoon||Baking powder|
|1 cup||Cooked brown rice; cooled|
|2 teaspoons||Canola oil|
|1||Pinches sea salt|
|¼ cup||Low fat vanilla soy milk; or skim milk|
In a medium bowl, combine the whole-wheat pastry flour, all-purpose flour, cornmeal, and baking powder. Add the rice, oil, salt and milk and mix well.
Preheat a well-seasoned cast-iron skillet on medium-high. Alternatively, use a nonstick saute pan but don't preheat. To shape each scone, grab a golf-ball-size piece of batter, using your hands to round and then slightly flatten it. Set each scone in the skillet and bake until cooked through, about 5 minutes on each side. Let cool on a wire rack before serving.
Book notes: If the weather is hot and/or dry: Spread the scones with all-fruit apple butter or orange marmalade. If the weather is cold and/or damp: Add ¼ tsp freshly grated nutmeg to the batter before baking.
Per serving: 71 Calories (kcal); 2g Total Fat; (23% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 101mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: Savoring the day by judith benn hurley Converted by MM_Buster v2.0n.