Herbed Oatmeal Oven Scones

From "The (Almost) No Fat Holiday Cookbook-Festive Vegetarian Recipes" by Bryanna Clark Grogan.
Published by Book Publishing Company in Summertown, Tennessee. 1995

Makes 12 scones; Per serving: Calories: 80, Protein: 3 gm., Fat: 0 gm., Carbohydrates: 15 gm.

• 1 c. rolled oats
• 1 1/4 c. reduced-fat soymilk mixed with 1 T. lemon juice or vinegar
• 1/2 c. fresh herbs of your own choosing, chopped and loosely-packed (parsley, chives, savory, sage, thyme, rosemary, etc.)
• 1 1/4 c. unbleached flour
• 1 tsp. sugar or alternate sweetener
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• caraway seeds for sprinkling on top (optional)

Place the rolled oats in a DRY blender or food processor, and whirl until the oats are ground to a fine meal.
Pour them into a small bowl, and stir in the soymilk mixture.
Add the fresh herbs.

In a medium bowl, mix the flour, sugar, baking soda, and salt.
Pour in the oat mixture, and mix briefly with a fork.
Divide the dough in two.
With wet hands, pat each half of the dough into an 8 inch circle into 6 wedges.
If you like, sprinkle the tops with caraway seeds.
Bake for 15-20 minutes, or until golden, and serve hot.
Served as an accompaniment to the stew, these wedges can be dunked in the gravy.
Served for tea or breakfast, you can omit the herbs, split them with a fork, and spread them with jam or marmalade.