• 4 C flour
• 3 T sugar or maple sugar    
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp cream of tartar
• 2 T baking powder
• 2/3 C dairy-free margarine
• 1/2 lb Wildwood Plain Tofu
• 2/3 C Wildwood Soymilk, Plain
• 1/3 C raisins (optional) 

Mix the dry ingredients together in a large bowl.  Cut butter into dry mixture with a pastry blender or two knives until the mixture resembles coarse flour.  Add raisins to dough if desired.  Press tofu, then blend tofu in a food processor until smooth.  Add soymilk to tofu.  Fold tofu mixture into the dry ingredients.

When mixture clings together, form into a ball.  Turn dough out onto a lightly floured surface and knead gently 5 or 6 times.  Divide dough in half.  With a lightly floured rolling pin, roll one half of dough into a 7" round.  Cut into 4 wedges.  Repeat with the remaining dough.  Place scones 1" apart on a greased baking sheet.  Pierce the tops of the scones with a fork, and brush with soymilk, beaten egg, or melted butter.  If you desire, sprinkle tops with sugar.  Bake at 425 degrees for 15-18 minutes until golden brown.

For a different taste, in place of the cinnamon and raisins, add chocolate chips, nuts, fresh blueberries, cheese or your favorite flavorings.

Makes 8 scones. 

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