Drop Scones or Biscuits
Makes 14 to 16 scones or biscuits
2 cups flour (half unbleached white flour and/or half
whole wheat pastry flour)
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar
1 tsp. baking powder
1 1/4 cups reduced-fat soymilk mixed with 1 Tbsp. lemon juice
Preheat oven to 4000F.
Mix the dry ingredients together in a medium bowl. Stir in
soymilk mixture with a fork. Stir quickly to moisten the dry ingredients. Drop
the mixture by large spoonfuls onto lightly greased or non-stick cookie sheets,
far enough apart so they don't touch. Smooth the tops a bit with wet fingers,
and sprinkle with sugar, caraway seeds, sesame seeds, or poppy seeds, if you
like.
Bake in a 4000F oven for about 10 minutes, or
until golden brown on the bottom and beginning to color on the top. Serve
immediately, if possible.
Variation: For herbal biscuits, add 1/4 tsp.
pepper, 1/2 tsp. minced garlic, 1 Tbsp. minced fresh basil, 2
Tbsp. minced fresh chives, and 1 tsp. minced fresh oregano, thyme, or marjoram
to the dry mixture.
Per scone: Calories: 62, Protein: 2 gm.,
Carbohydrates: 12 gm., Fat: 0 gm.
From The Almost No Fat Cookbook by
Bryanna Clark
Grogan
fatfreevegan.com
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