INGREDIENTS

INSTRUCTIONS

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
Recipe by: Savoring the day by judith benn hurley
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