Brown Scones

These are best hot from the oven.

Yield:15 scones

1 C whole-wheat flour (whole-wheat pastry flour will make the tenderest scones) [Picture of a heart-shaped dish of round, brown scones]
1 C all-purpose flour
3/4 t baking soda
1 1/2 T sugar
pinch salt
3/4 C soy milk, soured with 1 t lemon juice
  1. Preheat oven to 425F/220C.
  2. Mix dry ingredients together, then add milk and knead lightly. You may need to add a little more flour or milk to get the dough to the proper moist-but-not-sticky consistency.
  3. Roll dough out to 1/2 inch thickness on floured counter. Cut into 2 inch rounds, put on baking sheet, and bake for about 10 minutes.