Makes 10 to 12 scones The flaxseeds in these wholesome and hearty scones provide essential fatty acids and a rich, buttery flavor. If you can't find milled flaxseeds, grind up whole flaxseeds in your blender or food processor.
Prep Time: 35 minutes
Cooking Time: 20 minutes
1/3 cup unsweetened dried cherries
1/3 cup brandy
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 tofu
1/4 cup safflower or canola oil
1 tablespoon fresh lemon juice
1 teaspoon vanilla
2 tablespoons maple syrup
1/4 cup milled flaxseeds
1. Preheat oven to 350°F. In a small bowl, soften cherries in brandy 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 brandy to flour mixture; stir gently until just mixed.
4. Using a floured rolling pin and cutting board, roll dough out into a circle 3/4-inch thick. Slice dough into 8 wedges. Place on parchment paper on a cookie sheet and bake 20 minutes or until golden brown.
