Inspired by several nights of cornbread and canned baked beans … Here is a yummy and healthy alternative that satisfies those of us that are “bakery window challenged”.
¾ cup cornmeal
1 ¼ cups oat flour
2 teaspoons baking powder
¼ teaspoon baking soda
6 packets sugar substitute
¼ teaspoon salt
1/3 cup cold butter, cut in small chunks
2/3 cup + 1 Tablespoon vanilla flavored rice milk (or other)
1 egg yolk, beaten
Preheat oven to 400 degrees.
Mix dry ingredients then add butter. With a fork, work dry ingredients together until crumbs form. Make a well in the center of crumbs and add 2/3 cup rice milk. Stir with wooden spoon until dough forms. Divide dough in half. Pat each piece into a ball and place both on cookie sheet. Pat down to ¾ inch thickness. Cut through each circle of dough like a pizza to create 6” wedge shaped scones per circle.
Beat egg yolk and 1 tablespoon rice milk in a bowl and brush on tops of scones.
Bake 10 minutes until golden brown. Remove, press down and cool. Enjoy around a campfire singing Home Home on the Range, On Top of Old Smokey or just howling at the moon.
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