Cranberry Studs Vegan Scones

Mad Maryno's Note:

Adapted from Vegcooking.com recipe. (the blueberry scones) I served this to the customers of the bed and breakfast. Yummy with marmalade.

• Total Time: 37 mins
• Prep Time: 15 mins
• Cook Time: 22 mins

Ingredients:

Yield: 8 scones

• 2 cups all-purpose flour
• 4 -5 tablespoons raw sugar
• 1 tablespoon baking powder
• ¾ 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
• ½ 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.

Reviews

[ClimbVeg]

Very Good! I had a little trouble getting the mix to come together at first, but it worked out perfectly. They were wonderful!

[Chef #352323]

I get special requests for this scone recipe all the time. I interchange the cranberries with dates, nuts - whatever. It all tastes good. And I have also made this with Ener-G Replacer. Not quite as moist as tofu, but still very tasty.