February 16, 2010

Cornmeal Scones

My muffin tin consists of 6 dinged and bent muffin cups.  This used to be a boon when I was living alone and only made half recipes of things, but lately, making full or double batches of muffins and cupcakes makes me sad.  But sometimes, a soup begs for a cornmeal something-or-other, and so the cornmeal scone takes a step forward and says, "Pick me!"

2 1/2 c AP flour
1/2 c cornmeal
2 T baking powder
1 t salt
2 T nutritional yeast
1/4 t pepper
2 T oil
2 T agave nectar
1 c nondairy milk
1 T apple cider vinegar

Preheat oven to 400 degrees.
Combine the nondairy milk and vinegar, set aside to curdle.  Combine the flour, cornmeal, baking powder, salt, and nutritional yeast.  Mix in the oil, agave, and the curdled milk until just combined.  Dough should not be too sticky, if it is, add a little more flour or cornmeal.  Divide into four dough balls.  Flatten the balls into discs, cut into four scones and place on a nonstick baking sheet.  Bake for 10-12 minutes, until just golden brown.

Warm and served dipped in soup...heaven, without using a muffin pan.

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