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• 1 cup rolled oats • 1 1/4 cup soy milk • 1 tablespoon lemon juice • 1/2 cup fresh herbs of your own choosing (parsley, sage, thyme, rosemary, etc.), chopped and loosely packed • 1 1/4 cups unbleached flour • 1 teaspoon sugar • 1/2 teaspoon bicarb of soda • 1/2 teaspoon salt • caraway seeds for sprinkling on top (optional) Preheat the oven to 200 C. Mix the lemon juice into the soy milk. 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, bicarb, 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 5 cm circle into 6 wedges. If you like, sprinkle the tops with caraway seeds. Bake for 15-20 minutes, or until golden, and serve hot. Makes 12 scones.
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