Cranberry Studs Vegan Scones

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

• Ready In: 37 mins
• Yields: 8 scones

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.