Ingredients
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
Preparation
Heat oven to 425°. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
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.
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.
Bake 12 to 15 minutes or until tops are lightly browned. Separate wedges; serve warm.
