Friday, September 5, 2008

Vegan or not, lowfat or not, cormeal scones

Timson loves his cornmeal scones. (Well, Timson loves just about any type of scone!) These are really easy to prepare--the recipe below is for the lowfat, vegan version, but if you're an omnivore with healthy cholesterol levels, substitute milk for soymilk, and butter for shortening--heck, substitute cream for soymilk! (Or slather them with butter. Mmmmm.)

Mix: 1 cup flour, 1 c. cornmeal, 3/4 tsp. baking powder, and a pinch of salt.

Cut in 1/4 cup shortening.

Optional: mix in 1/4 cup raisins, dates, nuts, or whatever
Mix together 1/3-1/2 cup soymilk with 1 tbsp. agave syrup (or honey, or sugar, etc.).

Mix wet and dry ingredients together; you want enough wet ingredients to moisten the dough, yet to leave it dry enough to handle.

Pat it out onto a floured counter about 1/2 to 3/4 of an inch thick, cut into eight wedges, and bake on an ungreased cookie sheet at 425F for 12-15 minutes.

After a nice scone, Timson can't resist a wee tipple in his favorite shot glass.

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