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.