Eggless Cornmeal Cranberries Scones

Cornmeal (ground maize) is an excellent source of iron, zinc, B vitamins and magnesium. Along with sago, quinoa, buckwheat, rye, barley, oats, tapioca and cassava, it can provide a useful wheat alternative if you feel you have a wheat intolerance. Cornmeal flour can be used to make bread or muffins. A coarser grind is also used to make polenta, a popular Italian dish. Cornmeal and polenta can be stored in airtight container in the refrigerator for upto 3 months and can be frozen for 6 months.Cranberries are actually a type of acidic berries that are rich in vitamin C and believed to contain excellent infection fighting properties. This eggless cornmeal cranberries scones goes to Egg Replacement Event - Egg Replacer Powder by Madhuram..

2cups All purpose flour
1cup Cornmeal
3tbsp Vegetable Shortening
1cup Sugar
3tsp Egg Replacer Powder +4tbsp Warm water
1/4cup Cranberries
1tsp Baking powder
1/2tsp Baking soda
2tbsp Canola Oil
2tsp Milk

Beat vegetable shortening, canola oil n sugar together until soft n fluffy, make a paste with egg replacer powder n warm water..mix together all purpose flour, cornmeal, baking soda n baking powder..add the flour to the sugar mixture also the egg replacer powder paste n the cranberries too n knead them as soft dough, can springle water if needed to knead as dough...preheat the oven at 350F..

Take a baking tray n place a baking sheet springle all purpose flour , now place the dough n roll with rolling pan, brush the dough with milk n cut the dough as triangles..bake them for 20-25minutes until they turn brown..

Delicious Scones, best for breakfast!!!!