Cranberry Studs Vegan Scones |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 6 |
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Adapted from recipe. (the blueberry scones) I served this to the customers of the bed and breakfast. Yummy with marmalade. Ingredients:
2 cups all-purpose flour |
4 -5 tablespoons raw sugar |
1 tablespoon baking powder |
3/4 teaspoon salt |
6 tablespoons cold margarine, cut into pieces |
1 cup dried cranberries |
1 teaspoon grated orange zest |
1/3 cup soymilk, plus more for brushing tops |
1/2 cup blended extra-firm silken tofu |
raw sugar, for sprinkling on the top |
Directions:
1. Preheat the oven to 400°F.
2. In a bowl, combine the flour, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in the margarine until the pieces are pea-sized. Stir in the cranberries and orange zest.
3. Whisk together the soy milk and tofu. Pour into the center of the dry ingredients. Stir with a fork until the dough comes together. Turn out onto a floured surface, and knead just a few times to mix.
4. Pat the dough into a 6-inch square about 11/4 inches thick. Cut into four squares. Cut the squares in half diagonally to form eight triangles. Transfer to a baking sheet. Brush the tops with soy milk, and sprinkle with raw sugar.
5. Bake until golden, 20 to 22 minutes.
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