Wednesday, January 11, 2006
Simply Tea Scones
Dried Cherry Scones
Makes 10-12 scones
Flaxseeds and tofu create a wholesome scone rich in essential fatty acids and a delightful, buttery flavor. Use a coffee mill to grind the flax seeds for a fresh, flavorful taste.
1/3 cup unsweetened dried cherries
1/3 cup sparkling cider
2 1/2 cups spelt or whole wheat pastry flour
1/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
4 ounces soft, silken tofu
1/4 cup safflower or canola oil
1 tablespoon fresh lemon juice
1 teaspoon vanilla
2 tablespoons maple syrup
1/4 cup fresh ground flaxseeds
1. Preheat oven to 350*F. In a small bowl, soften cherries in sparkling cider for 30 minutes.
2. Sift flour, salt, baking soda and baking powder together in a medium bowl.
3. Combine tofu, oil lemon juice, vanilla and maple syrup in a blender until smooth. Add blended ingredients, flaxseeds, cherries and sparkling cider to flour mixture; stir gently until just mixed.
4. Using a floured rolling in and cutting board, roll dough out into a circle 3/4" thick. Slice dough into 8 wedges. Place on greased parchment paper on a cookie sheet and bake 20 minutes or until golden brown.