This recipe comes from Wildwood Organics, producers of many soy based, vegan products.
- 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.