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