Cornmeal Scones

These are a tasty treat either as a snack, or alongside a bowl of soup in place of regular bread rolls.

Lightly spoon 1 and 2/3 cups all-purpose flour into measuring cups, leveling with a knife. Combine the flour in a large bowl with 1/3 cup yellow cornmeal, 3 tablespoons raw sugar, 2 and 1/2 teaspoons baking powder, and 1/4 tsp. salt.

Cut in 3 and 1/2 tablespoons (in small pieces) of chilled vegan butter (such as Earth Balance). I have a new method to cut in the 'butter', rather than relying on a pastry blender or two knives, which I read on the bake of a gluten-free baking mix box - just use your fingertips! I find it works really well, and makes the mixture 'resemble coarse crumbs', much more accurately - just wash your hands first!

Add 1/2 cup plain soy milk (such as Silk) and the equivalent of one egg using egg replacer (such as Ener-G). Stir the dough just until moist, then turn out onto a lightly floured surface. Knead lightly about 4 times with floured hands.

Line a baking sheet with parchment paper, and coat the parchment paper with cooking spray. Transfer your dough to the baking sheet and pat into a 7-inch circle. Using a sharp knife, cut the dough into 8 wedges, but don't cut all the way through to the bottom.

Bake at 375 degrees for 22 minutes. The 8 scones should pull apart easily, and these are delicious while warm! Each scone is 190 calories.

Cost:
I already had it all!

On a Halloween note, I found a bulk package of lollipops from Yummy Earth to hand out to any trick or treaters who knock on the door. These candies are certified organic, with no artificial dyes, all natural flavors, and 100% vegan. Sounds like a good treat to me: www.yummyearth.com Happy Halloween!