INGREDIENTS:
DIRECTIONS:
Step 1
Preheat the oven to 375°F. Spray baking 8 or 9 inch round pan with olive oil cooking spray.
Step 2
In a large mixing bowl, combine the flour, oats, baking soda, cinnamon and salt. Stir in dried cranberries and set aside.
Step 3
Spoon tofu into glass measuring cup and mash with a fork to 1/3 cup.
Step 4
To make the prune puree, place 2 cups of pitted prunes, 3/4 cup water and 4 tsp of vanilla extract in a food processor or blender. Blend until smooth.
Step 5
Place mashed tofu, prune puree, orange juice, peanut butter, Sucanat and Orange Blossom Water. Blend until smooth.
Step 6
Make a well in the dry ingredients and pour the liquid ingredients into the bowl. Mix thoroughly and turn the dough onto a floured board, sprinkle with a small amount of additional flour and knead the dough for a few minutes, until formed into a smooth ball.
Step 7
Pat the dough into the pan to about an inch and a half thick and top with Fair Trade raw cane sugar. Press the sugar into the dough and score with a sharp knife about 1/8 inch deep delineating 16 scones.
Step 8
Bake 25 to 30 minutes. Serve warm.
