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Recipe Detail

CRANBERRY PEANUT BUTTER SCONES

  • Author: Copyright Marie Oser, 2013 VegTV.com
  • Servings: 16 scones
  • Calories per Serving: 152
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CRANBERRY PEANUT BUTTER SCONES

Ingredients:

  • 1 3/4 cups whole wheat pastry flour
    1 cup rolled oats
    1 teaspoon non-aluminum baking powder
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon sea salt
    1/2 cup dried cranberries

    1/3 cup Morinaga Silken Tofu - Lite Firm
    1/3 cup prune puree
    1/3 cup orange juice
    1/2 cup peanut butter
    1/2 cup Sucanat
    1 teaspoon Orange Blossom Water
    1/4 cup Demerara sugar (topping)

Preparation:

Preheat oven to 375°. Spray 8 or 9 inch round baking pan with olive oil cooking spray.

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon and salt. Stir in dried cranberries and set aside.

Spoon tofu into a liquid measuring cup and mash with a fork to measure. Place tofu, prune puree, orange juice, peanut butter, Sucanat, and Orange Blossom Water into a food processor. Blend until smooth.

Make a well in the dry ingredients and pour the liquid ingredients into the center. Mix thoroughly and turn the dough onto a floured surface, sprinkle with a small amount of additional flour and knead the dough for a few minutes, until it forms into a smooth ball.

Pat dough into pan about 1 1/2 inches thick and top with Demerara sugar crystals. Press the sugar lightly into the dough and score with a sharp knife about 1/8 inch deep delineating 16 scones.

Bake 25 to 30 minutes. Serve warm.

Nutrition Information:

Calories (152), Fat (5g), Carbohydrates (12g), Sodium (224mg), Cholesterol (0mg), Protein (5g)

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