1 3/4 cups whole wheat pastry flour
1 cup rolled oats
1 tsp nonaluminum baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp sea salt
1/2 cup dried cranberries
1/3 cup lite silken tofu
1/3 cup prune puree (instructions below)
1/3 cup orange juice
1/2 cup peanut butter
1/2 cup Wholesome! Organic Sucanat
1 tsp Orange Blossom Water
1/4 cup Wholesome! Raw Cane Sugar (topping)
Preheat the oven to 375°F. Spray baking 8 or 9 inch round pan with olive oil cooking spray.
In a large mixing bowl, combine the flour, oats, baking soda, cinnamon and salt. Stir in dried cranberries and set aside.
Spoon tofu into glass measuring cup and mash with a fork to 1/3 cup.
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.
Place mashed tofu, prune puree, orange juice, peanut butter, Sucanat and Orange Blossom Water. Blend until smooth.
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.
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.
Bake 25 to 30 minutes. Serve warm.
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