To make the biscuit batter, mix the milk and lemon juice in a small bowl, and set aside for 2 to 3 minutes. (This is called clabbering and will result in a buttermilk substitute.) Bring the fruit back to a simmer.
Place a wire mesh strainer over a medium bowl. Add the pastry flour, AP flour, remaining 1/4 cup sugar, baking powder, baking soda, remaining 1/2 teaspoon cinnamon, and salt to the strainer. Whisk the ingredients the bowl. Stir with a wire whisk to distribute the ingredients.
Stir the oil, vanilla, and zest into the clabbered milk. Pour into the dry mixture, and stir with a wooden spoon just until a soft batter forms.
Recipe from More Great Good Dairy Free Desserts Naturally © 2006 by Fran Costigan.