In a medium bowl, combine the whole-wheat pastry flour, all-purpose flour, cornmeal, and baking powder. Add the rice, oil, salt and milk and mix well. Preheat a well-seasoned cast-iron skillet on medium-high. Alternatively, use a nonstick saute pan but dont preheat. To shape each scone, grab a golf-ball-size piece of batter, using your hands to round and then slightly flatten it. Set each scone in the skillet and bake until cooked through, about 5 minutes on each side. Let cool on a wire rack before serving. Book notes: If the weather is hot and/or dry: Spread the scones with all-fruit apple butter or orange marmalade. If the weather is cold and/or damp: Add 1/4 tsp freshly grated nutmeg to the batter before baking. Per serving: 71 Calories (kcal); 2g Total Fat; (23% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 101mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Savoring the day by judith benn hurley Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 16 (23%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 61.3mg||2 %|
|Potassium 33.2mg||1 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 10.9g|
|Protein 1.5g||2 %|
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Calories per serving: 69
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