Instructions: 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.

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