Cornmeal-Berry Scones

 

1

cup Gold Medal® all-purpose flour

1

cup whole-grain yellow cornmeal

2

tablespoons sugar

2

teaspoons baking powder

1/2

teaspoon baking soda

1/4

teaspoon grated orange or lemon peel

1/4

teaspoon salt

6

tablespoons firm butter, cut into cubes

1/2

cup vanilla soymilk

1

tablespoon orange juice

1 1/2

cups strawberries, coarsely chopped

1

tablespoon vanilla soymilk

1

to 2 tablespoons sugar

• 1 Heat oven to 425°. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
• 2 Mix flour, cornmeal, 2 tablespoons sugar, the baking powder, baking soda, orange peel and salt in large bowl. Cut in butter using pastry blender, just until mixture looks like coarse crumbs. Stir in 1/2 cup soy milk and the orange juice just until flour is moistened. Fold in strawberries.
• 3 Place dough on floured surface. Knead 6 to 8 times to form a ball. Divide in half; shape into two 6 x 1/2-inch rounds on cookie sheet. Brush rounds with 1 tablespoon soy milk and sprinkle with 1 to 2 tablespoons sugar. Cut each round into 6 wedges.
• 4 Bake 12 to 15 minutes or until tops are lightly browned. Separate wedges; serve warm.