Vegan Peanut Butter Cranberry Scones



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.


Wholesome Organic Fair Trade Sucanat Panela Whole Cane Sugar

Wholesome Natural Fair Trade Raw Cane Turbinado Sugar

Many Wholesome products are qualified to use the following: