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,
1 tsp. minced fresh oregano,
thyme, or marjoram to the dry mixture.