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| 1/4 Tasse | Whole-wheat pastry flour |
| 1/4 Tasse | all-purpose flour unbleached |
| 1/4 Tasse | yellow cornmeal |
| 1 Teelöffel | baking powder |
| 1 Tasse | Cooked brown rice; cooled |
| 2 Teelöffel | canola oil |
| 1 | Pinches sea salt |
| 1/4 Tasse | Low fat vanilla soy milk; or skim milk |
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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 1/4 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; 1/2 Fat; 0 Other Carbohydrates
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