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 400F.
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 400F 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